How to make
Prepare the delicious fish sauce by beating the butter with 2 tbsp (30 ml) of the concentrated fish broth with a mixer or in a blender. Refrigerate it.
Finely chop the shallots, garlic, leeks and carrots and fry them in olive oil with a pinch of salt.
Meanwhile, peel the shrimp and add their heads to the vegetables on the heat to release the aroma and strong essence they contain. Cook for 5 minutes and pour the wine.
Stir for 2 minutes, until the alcohol evaporates, add the tomatoes and peeled shrimp and cook for another 2-3 minutes.
Pour the broth with 1 tsp. of flour beaten in it and boil for 10-12 minutes on low heat. Once the sauce is reduced, remove the shrimp heads and liquidize or blend at high speed, so that a smooth and tender texture is obtained.
Wait for it to cool to 140°F (60 degrees).
Put the cookware with the sauce back onto the stove over very low heat (2nd degree out of 9). With constant stirring or beating with a wire whisk, add the cold butter cream from the fridge in portions. The result is an incredibly tasty, smooth shrimp sauce.
Bake the swordfish cutlets in a pan with a little olive oil. They need to aquire a golden color on both sides, which is achieved over high heat.
Put two fresh lettuce leaves or iceberg leaves in two serving plates. Put the fish on them and pour the shrimp sauce over them.
Garnish with green coriander leaves and serve the swordfish with shrimp sauce with a glass of sparkling wine.
Enjoy your meal!
