Grilled swordfish, pastis sauce From Recettes-Et-Terroirs
For 4 people
4 slices of swordfish
3 egg yolks
150 grams of butter
1 tablespoon pastis Henri Bardouin
4 tablespoons of olive oil
Put a salad bowl in the freezer. Put the oven in the grill position.
Brush the fish slices with olive oil.
Melt the butter over very low heat.
Put the egg yolks, 2 tablespoons of water in a saucepan.
Place the pan in a bain-marie.
Gradually stir in the melted butter, still whisking.
Add the crème fraîche in the iced salad bowl.
Add the cream in the sauce.
Add the pastis.
Grill the swordfish slices on the barbecue or on the grill.
Sprinkle your fish slices with sauce.
Put the rest in a gravy boat.