Recipes Flambéd Swordfish with a combava sauce

Main course / Fish and Seafood

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Flambéd Swordfish with a combava sauce

rating :

Ingredients :

(for 4 personnes)
- 4 swordfish escalopes
- 2 combavas
- 20cl double cream
- Butter
- 5 cl rum

Method :

Heat a pan and brown the swordfish in a knob of butter. Once the escalopes are cooked through, pour in the rum and flambé. Keep warm.
Peel the combavas and sauté the zest for 1 minute.
Deglaze the pan with the double cream to remove the juices. Bring the sauce to the boil for about 1 minute. Season with salt and pepper to taste.
Drizzle the combava sauce over the escalopes and serve with rice, mushrooms and broccoli.

Reunion Island

Ingredients :

Method :

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all the pictures !

Reunion Island

Ingredients :

Method :

Click here to viewall the pictures !

Click here to view
all the pictures !