Pez espada en salsa de azafrán
- 4 thick swordfish steaks
- Seasoned flour
- 90 ml olive oil
- 2 onions, finely sliced
- Garlic to taste, finely chopped
- 4 tablespoons pine nuts, toasted
- 1 egg yolk, beaten
- 100 ml dry sherry
- 1 bayleaf
- A good pinch of saffron, crushed
- Lightly salt the swordfish and dust with the seasoned flour.
- Heat 1 tablespoon of the oil in a pan and and fry the steaks on both sides until they are golden - about 2-3 minutes per side.
- Remove the fish from the pan and keep hot.
- Add the remaining oil to the pan and fry the onions and garlic until they are soft.
- Add the pine nuts, heat through and remove the pan from the heat.
- Combine the egg yolk and the sherry, then stir them into the onion mixture.
- Return the pan to a low heat and stir until the sauce thickens.
- Season to taste.
- Remove the bay leaf and pour onto the swordfish.
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