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Swordfish Poached in Sauternes
- Serves
6-8
- Difficulty
Easy
By Tony Bilson
Published 1994
Ingredients
1 kg 2 lbs
Method
Place the shallots, mushrooms, Sauternes, white wine, fish stock, thyme and bay leaf in a large frying pan or skillet and bring the mixture to the boil. Add the fish and poach it in the simmering liquid for 3-4 minutes, or until the fish cubes are just cooked. Use a slotted spoon to remove the fish from the liquid and drain it on a towel.
Reduce the liquid by one-half over a medium heat
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