Pepper swordfish slice half raw – half cooked

Ingredients

Cut the swordfish in slices 2 cm thick and leave aside in the fridge.

Finely chop the shallots, simmer them slowly with butter, add a full teaspoon of the mix of crushed peppers.

Deglaze with whisky and flambé. Moisten with white wine and poultry jus gras. Let it reduce from half and whisk in the butter and the cream.

Leave aside warm.

At the last moment, season the swordfish with salt and the mix of crushed peppers (generously).

Sear the slices in olive oil in a hot pan 30 seconds on each side in order to keep the swordfish rare.

Cut the slices of swordfish in 4 regular pieces and serve side by side on the plate with a Small pot of sauce aside.

This swordfish is delicious served with homemade mashed potatoes and a Condrieu «La Petite Côte» 2004, Domaine Yves Cuilleron.