Horseradish crusted Swordfish Beurre Blanc
Ingredients
- 2 Swordfish steaks
- 1 bunch Asparagus
- 1/4 cup Milk
- 1 Egg
- 1/4 cup White flour
- 1 tablespoon Plain breadcrumbs
- 3 tablespoons Horseradish
- 1 teaspoon Parsley
- 2 teaspoons Fresh green onions (finely chopped)
- 1/2 cup Chardonnay (I recommend Steeple Jack)
- 6 tablespoons Unsalted butter
- Pinch Salt and pepper
- Olive oil
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