03 Mar 2016 1432
#gastronomie

Sword Fish Filet by Chef João Espírito Santo

Bistrô4 is a journey in flavour.

With an intimate and informal character, Bistrô4, from PortoBay Liberdade in Lisbon, brings honesty to the kitchen. What matters is the taste, the confection, the quality of products and the rest is pure delight.

João Espírito Santo is the executive chef, the master behind the magic of the dish and the recipe that we present to you now: Filet of Black Sword Fish in Crusted Onion, Tomato, Olive and Corn Bread.

The desirable colors, rich textures that changes from crunchy to the explosion of juices involving the fish of the highest quality, this is apparently a simple and straightforward dish. Simple because it is perfect in flavor, straightforward because it’s catchy at the first sight.

And that’s the reason why we decided to share the recipe with you, so that you can recreate and experience it, and then you can visit and share the experience with us, taste the original recipe or get into an adventure of the many other amazing dishes that we have available.

Filet of Black Sword Fish in Crusted Onion, Tomato, Olive and Corn Bread

Ingredients for 4 people:

600g fillet sword fish (clean black)

Crust:

1 medium onion chopped

½ tooth of chopped garlic

2 medium fresh tomatoes, peeled, cut into cubes

40g black olives, or Galician, chopped, without the core

Olive oil

½ glass of white wine

Chopped parsley

Salt and pepper


Sauce:

1 dl fish broth

½ dl of sour cream

60g unsalted butter

Salt and pepper

A little lemon juice

Chopped chives


Preparation:

Crust:

In a frying pan with olive oil, make the onions and the garlic sweat.

Add the tomatoes and the olives, cook for 4 minutes and cool down with white wine.

Let the liquid reduce.

Add the chopped parsley.

Rectify seasoning and reserve to be used after.

Grind the cornbread and cook in a frying pan in olive oil until it crisps.

Save it, to sprinkle the crust.


Sauce:

Reduce the broth with the sour cream.

Remove from heat and wrap the butter (cold) with a stick quickly to be incorporated.

Rectify seasoning and dripping with the lemon juice and chopped chives.

Fillets:

Cut the fillets into squares, season with salt (a little), blush in a frying pan in olive oil over medium heat.

Cover with onion crust, finish with cornbread.

Cover the bottom of the dish that will go to the table with the sauce, and put up for fillets.

Serve with a salad, sweet potato chips and cassava.

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