Panko Crusted Swordfish Courtesy Of: Jeff Durling, Culinary Institute of Canada Panko Crusted Swordfish 8 servings Fish 8 6 oz Swordfish steaks 150 g Panko (Japanese bread crumbs) 1/2 cup Seasoned Flour 4 Beaten eggs 4 oz Clarified butter Sauce 1/2 Spanish Onion, medium diced 1 Small carrot, medium diced 1 Celery stalk. Medium diced 1 Sachet of (10 peppercorns, 1 bay leaf, sprig of parlsey, sprig of thyme) wrapped in cheesecloth 1 Tomato, medium diced 4 Tbsp Tomato paste 1/2 can Anchovies 3 cups Chicken stock 1/2 cup White wine 1 oz Extra virgin olive oil Salt and Pepper to taste Salad 16 Oyster mushrooms 2 Pears, julienne 3 bunches Watercress 2 Shallots 4 Cloves garlic, minced 1 oz Vegetable oil 1/4 cup White wine 2 Tbsp Unsalted butter Salt and pepper to taste Pre heat oven to 400 degrees F.
Begin preparing sauce by placing olive oil in large, heavy-bottomed sauce pan and bring up to temperature. When oil begins to smoke, add mirepoix and reduce heat to medium.

Sweat off mirepoix until tender and add diced tomato. When tomato is tender, add tomato paste and white wine. Reduce till almost dry, then add the rest of the ingredients and simmer for 20 minutes.

Remove the sachet and puree sauce in a high speed blender and strain through a fine mesh chinois. Try to push as much liquid through the chinois with a ladle, it will also push out some pulp that will be used for thickening sauce. Season to taste. Dip fish in flour and shake off excess, place into beaten egg, then dip into panko, making sure the fish is well coated.

Using large saute pan, heat clarified butter to smoking point, and remove from heat. Add three steaks to pan and continue to cook on medium heat. Cook until golden, flip and brown reverse side. Remove from pan and place on baking sheet and cook in oven till cooked to desired doneness.

Using large saute pan heat vegetable oil, when oil begins to smoke, place oyster mushrooms in the pan smooth side down. Sear to golden brown. Add shallots and garlic and let cook to aromatize. Deglaze with wine and reduce to au sec. Add watercress, pear and butter, remove when watercress is wilted. Serve with sour cream, and chive mashed Yukon potatoes.