CONTEST MAIN DISH: Swordfish with Shitake Sauce

SWORDFISH WITH SHITAKE SAUCE
Adapted by BumbleBeeBoogie

2 cups beef bouillon or 1 cup of veal demiglace (see note)
2 shallots or 4 green onions, minced
1 sprig of fresh thyme or 1/4 teaspoon dried thyme
6 tablespoons butter
2 teaspoons olive oil
4 portions swordfish steaks
salt, to taste (see note)
freshly ground black pepper, to taste
3 ounces fresh shitake mushrooms, sliced, stems cut into strips
2 tablespoons brandy
juice of 1/2 lemon
chopped fresh Italian flat parsley
Enoki mushrooms for optional garnish

Boil the bouillon until it is reduced to 1 cup (skip this step if using demiglace.) Set it aside.

Saute the shallots with the thyme in 1 tablespoon of the butter and 1 teaspoon of the olive oil (the oil will prevent the butter from burning) in a medium saucepan, until the shallots are golden. Add the reduced bouillon (or demiglace). Heat them to boiling and again reduce the mixture by half. Strain the sauce, if desired.

Preheat the oven broiler.

Rub each side of the swordfish with some of the butter. Sprinkle each side with salt and pepper, placed them under the broiler for about 5 minutes per side, until the flake stage is reached.

Meanwhile, in a medium skillet, saute the mushrooms in 2 tablespoons of butter and 1 teaspoon of olive oil until they are lightly browned. Add the brandy, stirring the bottoms and sides of the pan with a spoon. Stir in the reduced bouillon or demiglace mixture. Cook the sauce until it thickens slightly, about 5 minutes. Serve it over the fish and garnish with the parsley and enoki mushrooms, if desired. Serves 4.

NOTE: Because the bouillon is to be reduced so much, it should be carefully tasted for salt before additional salt is added. A salty bouillon is not suitable for this dish as the salt flavor will intensify greatly as it is reduced.