Swordfish fillets with shrimp sauce

1. Season the fish with salt, pepper and lemon juice.
Wrap the seasoning well with the fish and drizzle everything with the milk.

2. Peel the shrimp, remove the casing and reserve the shells and heads.

3. In a 250 ml water boiler, season with salt and add the shrimp heads and shells.
Simmer for 15 minutes.
After 15 minutes, grind everything with a magic wand or blender.
Strain the broth in a very fine mesh.

4. In a saucepan, bring the butter, onion, garlic and bay leaf to the heat.
Stir and let it sauté.
When the onion is well sautéed, add the prawns and sauté until they turn color.

5. Add the powdered seafood cream and stir well.

While stirring, slowly add the strained broth without adding the bottom.
Add the Port Wine and stir until it starts to boil.
When the sauce starts to boil, add the cream.
Stir and boil for about 10 minutes until the sauce clears.

6. When the sauce is well done, remove the bay leaves.
Mix the parsley and turn off the heat.
Let the sauce rest a little covered while frying the fish.

7. Pass the fish squares through flour and beaten egg.
Fry them on both sides in hot oil until they are blonde.
After the fried fish, remove with a slotted spoon onto a plate with absorbent paper.

8. Serve the fish with the sauce or the sauce separately.
Serve with mashed potatoes and carrots and boiled vegetables.
The SaborIntenso.com team wishes you a good appetite!