Equipment
* optional
Ingredients
Swordfish
- 360 g swordfish steaks, fresh, 2.5cm thick
- 10 g black peppercorns, whole
- 5 g sea salt
- 15 ml neutral oil
Cognac Cream Sauce
- 30 g unsalted butter, cubed
- 1 shallot, finely minced
- 60 ml cognac
- 120 ml heavy cream, min 35% fat
- 5 ml lemon juice
- 5 g chives, minced
Nutrition (per serving)
Method
Pat the swordfish steaks very dry with paper towels. Season both sides liberally with salt. Press the coarsely crushed peppercorns firmly into both sides of the fish to create a crust.
Heat the neutral oil in a heavy skillet over medium-high heat. Once the oil shimmers and is just beginning to smoke, carefully place the steaks in the pan. Sear undisturbed until a deep golden crust forms, about 3-4 minutes.
Flip the steaks and add half the butter (15g) to the pan, basting the fish slightly. Cook for another 2-3 minutes until the internal temperature reaches 58°C (136°F) for medium or 63°C (145°F) for well-done. Remove fish to a warm plate and rest.
Reduce heat to medium. Add the remaining butter and the minced shallots to the pan juices. Sauté for 2 minutes until the shallots are softened and translucent, scraping up any fond (browned bits) from the bottom.
Remove the pan from the heat source temporarily. Add the Cognac. Return to heat and carefully tilt the pan or use a long lighter to ignite the alcohol fumes (Flambé). Let the flame die down naturally, then simmer until liquid is reduced by half.
Stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce coats the back of a spoon (nappe consistency). Stir in the lemon juice and taste for salt.
Pour the sauce over the rested swordfish steaks. Garnish with minced chives and serve immediately.
Chef's Notes
- Use a mix of black, white, and pink peppercorns for a more complex aroma, but stick to black for the classic punch.
- Swordfish is the 'steak' of the sea; treat it like a beef filet. Do not constantly move it while searing, or you will lose the crust.
- If you do not consume alcohol, you can substitute the Cognac with a splash of beef stock and a teaspoon of Worcestershire sauce, though the flavor profile will shift from 'Au Poivre' to savory gravy.
- The squeeze of lemon at the end is crucial; the acidity cuts through the fat of the cream and the density of the fish.
Storage
Refrigerator: 2 days — Fish texture may become firm upon reheating. Gently warm in a pan with a splash of water.
