Swordfish with Ham and Cream Cheese Toasted Bread

Name: Swordfish with Ham and Cream Cheese Toasted Bread
Yield: 4
Ingredients: 500g swordfish, cut into small pieces; 2 tablespoons unsalted butter; 2 tablespoons chopped scallions; 5 tablespoons chicken broth; 1 cup heavy cream; 1 egg yolk, lightly beaten; 1 1/2 teaspoons English Worcestershire sauce; 4 slices of bread, toasted; 8 slices of prosciutto, cooked or tender

1
500g swordfish, cut into small pieces
2
2 tablespoons unsalted butter
3
2 tablespoons chopped scallions
4
5 tablespoons chicken broth
5
1 cup heavy cream
6
1 egg yolk, lightly beaten
7
1 1/2 teaspoons English Worcestershire sauce
8
4 slices of bread, toasted
9
8 slices of prosciutto, cooked or tender

Ingredients

1
500g swordfish, cut into small pieces
2
2 tablespoons unsalted butter
3
2 tablespoons chopped scallions
4
5 tablespoons chicken broth
5
1 cup heavy cream
6
1 egg yolk, lightly beaten
7
1 1/2 teaspoons English Worcestershire sauce
8
4 slices of bread, toasted
9
8 slices of prosciutto, cooked or tender

Directions

1
In a skillet, melt half the butter over medium heat until it starts to foam
2
Add the scallions and cook, stirring occasionally, until they wilt
3
Add 4 tablespoons of chicken broth and bring to a simmer
4
Reduce the liquid by half
5
Stir in the heavy cream and cook at high heat for an additional 5 minutes
6
In another skillet, melt the remaining butter over medium heat
7
Add the swordfish pieces and cook until cooked through
8
Add 1 tablespoon of remaining chicken broth and stir well
9
Remove from heat
10
In a bowl, whisk together the egg yolk and some of the hot cream mixture
11
Stir quickly to combine
12
Remove from heat
13
Combine with the swordfish and mix carefully
14
Toast the bread slices and keep warm
15
Place a slice of prosciutto on each toasted bread slice and cover with the swordfish cream sauce
16
Dish out 4 portions.