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This International main features Swordfish steaks, Chablis, Boursin cheese, Egg yolk, Cream. It delivers rich, cheesy flavor, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Swordfish Boursin
Description
This International main features Swordfish steaks, Chablis, Boursin cheese, Egg yolk, Cream. It delivers rich, cheesy flavor, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Swordfish steaks should be cut about 1" thick.
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Place steaks in shallow baking dish with enough wine to cover the bottom of pan.
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Bake at 350 degrees 20 to 25 minutes or until the fish flakes when tested with a fork.
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Meanwhile, combine Alouette, egg yolk and cream until smooth.
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Remove fish to a broiler proof pan (better still cook it in one!) and spoon the sauce over the top.
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Place under broiler until sauce turns golden and is browned.
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(This is a Busbey favorite!) From : Pat Busbey
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 430.8kcal
- % Daily Value *
- Total Fat 26.2g41%
- Saturated Fat 10.7g54%
- Cholesterol 399.0mg133%
- Sodium 202.8mg9%
- Total Carbohydrate 1.9g1%
- Dietary Fiber 0.0g0%
- Sugars 1.5g
- Protein 45.0g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, boursin, broiling, chablis, cheese, cream, egg, fish, international, main, steaks, swordfish, title, vegetarian, whipping, yolk
