John Myers
Swordfish Steak with Lemon and Caper Tagliatelle
The perfect swordfish steak with lemon and caper tagliatelle recipe with a picture and simple step-by-step instructions.
- 4 St. Swordfish steak
- 400 g Tagliatelle
- 1 St. Organic lemon
- 1 tbsp Capers
- 6 tbsp Olive oil
- 2 Cloves of garlic, chopped
- 1 tbsp Chervil, chopped
- 2 Egg yolk
- Salt
- Black pepper from the mill
- Lightly sauté the garlic in 4 tablespoons of olive oil and let it steep for 10 minutes. Cook the tagliatelle in lightly salted water until firm to the bite, drain and collect approx. 200 ml pasta water. Roughly chop the capers. Mix the tagliatelle with the garlic oil and capers and keep warm.
- Salt the swordfish steaks and fry them in 2 tablespoons of olive oil over high heat for about 2 minutes on each side, then turn the heat down and let it steep for about 4-5 minutes.
- Rub the lemon peel and squeeze out the juice. Whisk the zest and juice with the egg yolks, add 100 ml of pasta water and heat slightly until the sauce thickens, do not boil! Add so much more pasta water until the sauce has a creamy consistency. Season to taste with salt and pepper.
- Mix the tagliatelle with the sauce and the chervil. Serve with the swordfish and pepper it from the pepper mill. A salad goes well with it. We had a Romana with Cesars dressing with it.
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