Bavette With Swordfish, Eggplant Cream And Chard
Recipe first for 4 people based on Swordfish - cooking method pan fried.
Preparation:
Preparation: Cut the swordfish into sticks and flavor it in a bowl with salt, pepper, a little oil and the flour. Fry the garlic and onion in the oil, place the fish and seal for 3 minutes over high heat. Separate the chard leaves from the ribs, take the latter and cut them into julienne strips and pour them into the sautéed mixture. Cut the aubergines into cubes and stew them in a pan with a little oil, oregano, salt and pepper, blend them and pour them together with the swordfish. Drain the pasta al dente and mix everything with the help of the pasta cooking water. Serve hot.
Ingredients:
Ingredients: 120 g Bavette type pasta - 1 clove of garlic - 1/2 onion - 1 spoonful of flour - 3 tufts of parsley - 4 stalks of chard - 80 g of olive oil - 10 g of fresh oregano - 1 aubergine - salt - pepper
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