Swordfish with a bread, walnut & herb gratine
1.00 h
4 raciones
Difficulty:
Media
Ingredients
1 kg of swordfish (clean and skinless)300 g of bread crumbs
30 g of butter
A few sprigs of parsley
A few sprigs of coriander
A few sprigs of dill
100 g of walnuts (peeled and split)
Salt to taste
6 spoonfuls of oil.
METHOD
- Clean, drain and dry the herbs. Crumble the bread and melt the butter.
- Separate out the parsley leaves and remove the stems.
- Blend the crumbs with the butter, parsley, coriander and dill; season with salt.
- Cut the swordfish into four slices.
- Put a griddle on a high heat, add 3 spoonfuls of oils and, once hot, the swordfish. Season and seal the fish, browning it rapidly on both sides (if necessary seal in two rounds of two pieces).
- Add the walnuts to the bread and herbs and stir together..
- Place the swordfish fillets on a baking tray and cover evenly with the bread mix.
- Grill the bread, walnut and herb covering until golden, while finishing cooking the fish (make sure your timings are good otherwise the fish will dry out).
- Serve the fish au gratin with a creamed turnip garnish.
