What are the main ingredients in Swordfish Au Poivre?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey (optional)

What is the nutritional information of Swordfish Au Poivre?

Calories: 485, Carbs: 16 grams, Fat: grams, Protein: 40.6 grams, Sugar: 4.7 grams, Salt: 804 grams

How do I prepare Swordfish Au Poivre?

SWORDFISH IS SERVED!: Plate up the swordfish and drizzle over the au poivre sauce. Side with the fresh salad and the roasted beetroot. Garnish with the remaining oregano. Perfection, Chef! EN GARDE!: Place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season. SALAD TOSS UP: In a bowl, combine the rinsed salad leaves, the cucumber half-moons, the crumbled feta, 1⁄2 the picked oregano, a drizzle of olive oil, and seasoning. AU POIVRE SAUCE: Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. Once melted, stir in the crushed black pepper, the stock, and 100ml of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover. UNBEETABLE ROAST: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).

What should be prepared from my kitchen to make Swordfish Au Poivre?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter, Sugar/Sweetener/Honey (optional)

Swordfish Au Poivre

Name: Swordfish Au Poivre
Prep time: 35 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter; Sugar/Sweetener/Honey (optional)

A twist on a French classic! A perfect piece of swordfish is served with rustic roasted beetroot and a sumptuous salad. All brought together with a lush black peppercorn au poivre sauce. Luxury on a plate!

Swordfish Au Poivre

with roasted beetroot, Danish-style feta & fresh oregano

Hands on Time: 35 - 50 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Beetroot
Creme Fraiche
Crushed Black Peppercorns
Cucumber
Danish-style Feta
Fish
Fresh Oregano
Salad Leaves
Swordfish Fillet
Swordfish Fillets

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter
Sugar/Sweetener/Honey (optional)

Serves 1

UNBEETABLE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
AU POIVRE SAUCE
Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. Once melted, stir in the crushed black pepper, the stock, and 50ml of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover.
SALAD TOSS UP
In a bowl, combine the rinsed salad leaves, the cucumber half-moons, the crumbled feta, 1⁄2 the picked oregano, a drizzle of olive oil, and seasoning.
EN GARDE!
Place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
SWORDFISH IS SERVED!
Plate up the swordfish and drizzle over the au poivre sauce. Side with the fresh salad and the roasted beetroot. Garnish with the remaining oregano. Perfection, Chef!

Beetroot - 200g
Crushed Black Peppercorns - 2,5ml
Beef Stock - 5ml
Crème Fraîche - 15ml
Salad Leaves - 20g
Cucumber - 50g
Danish-style Feta - 30g
Fresh Oregano - 3g
Swordfish Fillet - 1

Download the Recipe

Serves 2

UNBEETABLE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
AU POIVRE SAUCE
Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. Once melted, stir in the crushed black pepper, the stock, and 100ml of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover.
SALAD TOSS UP
In a bowl, combine the rinsed salad leaves, the cucumber half-moons, the crumbled feta, 1⁄2 the picked oregano, a drizzle of olive oil, and seasoning.
EN GARDE!
Place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
SWORDFISH IS SERVED!
Plate up the swordfish and drizzle over the au poivre sauce. Side with the fresh salad and the roasted beetroot. Garnish with the remaining oregano. Perfection, Chef!

Beetroot - 400g
Crushed Black Peppercorns - 5ml
Beef Stock - 10ml
Crème Fraîche - 30ml
Salad Leaves - 40g
Cucumber - 100g
Danish-style Feta - 60g
Fresh Oregano - 5g
Swordfish Fillets - 2

Download the Recipe

Serves 3

UNBEETABLE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
AU POIVRE SAUCE
Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. Once melted, stir in the crushed black pepper, the stock, and 150ml of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover.
SALAD TOSS UP
In a bowl, combine the rinsed salad leaves, the cucumber half-moons, the crumbled feta, 1⁄2 the picked oregano, a drizzle of olive oil, and seasoning.
EN GARDE!
Place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
SWORDFISH IS SERVED!
Plate up the swordfish and drizzle over the au poivre sauce. Side with the fresh salad and the roasted beetroot. Garnish with the remaining oregano. Perfection, Chef!

Beetroot - 600g
Crushed Black Peppercorns - 7,5ml
Beef Stock - 15ml
Crème Fraîche - 45ml
Salad Leaves - 60g
Cucumber - 150g
Danish-style Feta - 90g
Fresh Oregano - 8g
Swordfish Fillets - 3

Download the Recipe

Serves 4

UNBEETABLE ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
AU POIVRE SAUCE
Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. Once melted, stir in the crushed black pepper, the stock, and 200ml of boiling water. Simmer until the sauce has reduced, 2-3 minutes. Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover.
SALAD TOSS UP
In a bowl, combine the rinsed salad leaves, the cucumber half-moons, the crumbled feta, 1⁄2 the picked oregano, a drizzle of olive oil, and seasoning.
EN GARDE!
Place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
SWORDFISH IS SERVED!
Plate up the swordfish and drizzle over the au poivre sauce. Side with the fresh salad and the roasted beetroot. Garnish with the remaining oregano. Perfection, Chef!