Chef: Larger images for small media devices

2026-01-30T13:13:41Z

Larger images for small media devices

New page

{{#seo:
|title=Pez espada en salsa de azafrán a Spanish recipe
|titlemode=replace
|keywords=#swordfish #pezespadaensalsadeazafran #sauce #eggyolk #flour #garlic #saffron #onions #fry #pinenuts #marlin
|hashtagrev=032020
|description=This Manchego recipe is for swordfish in saffron sauce
}}
This [[Manchego]] recipe is for [[Swordfish|swordfish]] in [[Saffron|saffron]] [[Sauce|sauce]].
{{recipesummary
|TotalCalories = 1740
|PortionCalories = 435
|DatePublished=17th January 2013
|Author=JuliaBalbilla
|Servings = Serves 4
|Difficulty = 1
|TotalTime = 30 minutes
|PrepTime = 10 minutes
|CookTime = 20 minutes
|Image = [[Image:Pez espada en salsa de azafran.jpg|middle|none|alt=Electus]]

}}
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Delicious''

4.8/5

Just a shame that swordfish is SO expensive. 🙁

 [[User:NonLoggedInUser|NonLoggedInUser]] 
</tr></td>
</table>

{{RecipeIngredients
| 4 thick [[Swordfish steaks|swordfish steaks]]
| Seasoned [[Flour|flour]]
| 90 ml [[Olive oil|olive oil]]
| 2 [[Onions|onions]], finely sliced
| [[Garlic]] to taste, finely chopped
| 4 tablespoons [[Pine nuts|pine nuts]], [[Toasted|toasted]]
| 1 [[Egg yolk|egg yolk]], beaten
| 100 ml [[Dry sherry|dry sherry]]
| 1 bayleaf
| A good pinch of [[Saffron|saffron]], crushed
| Seasoning
}}
===Method===

{{RecipeMethod
| Lightly [[Salt|salt]] the [[Swordfish|swordfish]] and dust with the seasoned [[Flour|flour]].
| Heat 1 tablespoon of the [[Oil|oil]] in a pan and and [[Fry|fry]] the steaks on both sides until they are golden - about 2-3 minutes per side.
| Remove the [[Fish|fish]] from the pan and keep hot.
| Add the remaining [[Oil|oil]] to the pan and [[Fry|fry]] the [[Onions|onions]] and [[Garlic|garlic]] until they are soft.
| Add the [[Pine nuts|pine nuts]], heat through and remove the pan from the heat.
| Combine the [[Egg yolk|egg yolk]] and the [[Sherry|sherry]], then stir them into the [[Onion|onion]] mixture.
| Return the pan to a low heat and stir until the [[Sauce|sauce]] thickens.
| Season to taste.
| Remove the [[Bay leaf|bay leaf]] and pour onto the [[Swordfish|swordfish]].
}}
===Serving suggestions===
Serve with some colourful [[Steamed|steamed]] [[Vegetables|vegetables]].
===Variations===
[[Tuna]] or [[Marlin|marlin]] steaks can be used instead of [[Swordfish|swordfish]].
===Chef's notes===
Do not over cook the [[Sauce|sauce]] when you added the [[Egg yolk|egg yolk]], or it may [[Curdle|curdle]].
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Fish recipes]]
[[Category:Main courses]]
[[Category:Sea fish recipes]]
[[Category:Spanish recipes]]
[[Category:Cooking with wine]]
[[Category:Pan fried]]

<code 'hashtagrev:12032020'>[[Special:Search/swordfish|#swordfish]] [[Special:Search/pezespadaensalsadeazafran|#pezespadaensalsadeazafran]] [[Special:Search/sauce|#sauce]] [[Special:Search/eggyolk|#eggyolk]] [[Special:Search/flour|#flour]] [[Special:Search/garlic|#garlic]] [[Special:Search/saffron|#saffron]] [[Special:Search/onions|#onions]] [[Special:Search/fry|#fry]] [[Special:Search/pinenuts|#pinenuts]] [[Special:Search/marlin|#marlin]]
</code>

Pez espada en salsa de azafrán - Revision history

Chef: Larger images for small media devices