Peach Lacquered Swordfish With Crispy Fried Leeks And Cabbage Salad

Serve with Schramsberg Blanc de Noirs

Ingredients

Lacquer

  • 2 fresh peaches, peeled
  • 1 teaspoon honey
  • 1 tablespoon butter

Swordfish

  • One 6 oz. swordfish steak per serving

Crispy Leeks

  • 1 large leek, chiffonade

Cabbage Salad

  • 1⁄2 head cabbage, roughly chopped
  • Rice wine vinegar
  • Minced garlic
  • Minced shallots
  • Apple juice
  • Fresh peaches
  • Salt and pepper to taste
  • Sesame seeds

Preparation

Lacquer

  • Blend peaches in food processor. In sauté pan, simmer with honey and butter until reduced. Pass through chinois or sieve until smooth.

Swordfish

  • Sear in saute pan over high heat.
  • Brush on peach reduction.
  • Bake in 400 degree oven until medium rare in center.

Crispy Leeks

  • Saute over high heat in 1 tsp oil until crispy.

Cabbage Salad

  • Combine cabbage with enough liquids to lightly moisten. Add garlic and shallots to taste. Add peaches and toss. Sprinkle with sesame seeds.

 

Submitted by Chef Thomas Burke, Hotel Carter, Eureka, CA

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