2 Swordfish steaks (with bone in)
125 gms of brown cap or Portobello mushrooms soaked in 250 ml boiling water
for at least on hour
150 mls fish stock
150 mls medium sherry
250 mls Double cream (fresh, not long life)
1 lemon
Sea salt
Black pepper

In a saute or frying pan (I use a wok), melt a large knob of butter, over
a low heat fry the swordfish for two minutes each side. Add the mushroom
stock from the soaked mushrooms (reserve the mushrooms to one side), turn up
the heat and reduce liquid stock until it starts to go syrupy, turning the
Swordfish. Remove Swordfish and keep warm
Add the fish stock and sherry and repeat the process of reduction again
to the syrupy stage.
Now add the mushrooms and the cream together with the lemon juice, salt
and fresh ground pepper to season.
Bring the cream to the boil in the pan and then allow to boil away for a
minute or so until it begins to thicken up and take on a sauce like
consistency. Serve the swordfish, topped with the mushrooms and the sauce.
Serve with plain vegetables or pasta or rice.