SWORDFISH SCHNITZEL WITH SAUTEED VEGETABLES AND PICKLED FENNEL

Type_Swordfish_Schnitzel_BIG

 

TYPE
BLAKE RUSHING
 

filets of swordfish (8 oz. each)
2 cups Panko breadcrumbs
½ cup all purpose flour
eggs
Salt and pepper
1 fennel bulb
1 large turnip
2 cups Brussels sprouts
2 cups shumigi mushrooms
8 Tbsp. olive oil
½ cup white vinegar
½ cup sugar
1 cup water
Pinch of chile flake, coriander seed and black peppercorns

To pickle fennel, add vinegar, water, sugar and spices to a pot and bring to a boil. Add fennel and simmer for one minute.
Place swordfish between 2 Ziploc bags and with the back of a sauté pan, pound fish to ¼ inch thickness. Whisk eggs together for egg wash. On 2 separate plates, place flour and breadcrumbs. Lightly salt and pepper each fillet. Lightly dredge swordfish in flour (dust off excess,) then egg wash and finally into breadcrumbs.
In a large sauté pan, add 6 Tbsp. olive oil and heat over medium high gas heat. Once oil starts to shimmer, add swordfish (do not crowd pan.) Allow to cook until golden brown and gently flip to brown other side (3 minutes per side.) Remove and let rest on paper towels. While cooking cutlets, heat remaining 2 Tbsp. of oil in a separate pan until medium high and add Brussels, turnips and mushrooms. Cook 5 minutes but only stir twice to promote browning of vegetables. To serve, evenly distribute vegetables onto 4 plates, top with Schnitzel and pickled fennel.