Pez espada en salsa de azafrán

This Manchego recipe is for swordfish in saffron sauce.

Pez espada en salsa de azafrán

Servings:	Serves 4
Calories per serving:	435
Ready in:	30 minutes
Prep. time:	10 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	17th January 2013

Best recipe review Delicious 4.8/5 Just a shame that swordfish is SO expensive. 🙁 NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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
• Seasoning

Method

1. Lightly salt the swordfish and dust with the seasoned flour.
2. 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.
3. Remove the fish from the pan and keep hot.
4. Add the remaining oil to the pan and fry the onions and garlic until they are soft.
5. Add the pine nuts, heat through and remove the pan from the heat.
6. Combine the egg yolk and the sherry, then stir them into the onion mixture.
7. Return the pan to a low heat and stir until the sauce thickens.
8. Season to taste.
9. Remove the bay leaf and pour onto the swordfish.

Serving suggestions

Serve with some colourful steamed vegetables.

Variations

Tuna or marlin steaks can be used instead of swordfish.

Chef's notes

Do not over cook the sauce when you added the egg yolk, or it may curdle.

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