MATERIALS - Serving for 1
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Swordfish belly: 150 gr
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Asparagus: 100gr
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Baby carrot: 50 gr
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Baby tomato: 20 gr
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Passion fruit butter sauce
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Unsalted butter: 100gr
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Passion fruit: 1 tblsp
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White wine: 30ml
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Salt and pepper:1/2 tsp
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Minced shallot: 1 tsp
HOW TO MAKE
Sword fish belly cut in square pieces; seasoning with a bit salt and pepper. Pan fried until well –cooked.
Sautee asparagus, baby carrot, baby tomato with salt pepper and butter.
Sautee shallot with a bit butter ; them add white wine ; with a low heat, using whisk to stir butter , add slowly butter , stir occasionally till finish the butter; add passion fruit at last; seasoning with salt and pepper.