2 lbs. swordfish steaks
6 shallots, finely chopped
4 tbsp. butter
1/2 lb. mushrooms, sliced
1/3 c. dry white wine
1 1/2 c. sour cream
Fresh watercress (optional)

Saute shallots and mushrooms in butter until soft. Remove with slotted spoon and set aside. Add the wine to the liquid in the pan, add the swordfish. Cook according to the 10 minute per inch theory, turning once. About 2 minutes before the steaks are cooked, pour the sour cream over them. Surround them with the mushrooms and shallots. Continue cooking until done, being careful not to let the sauce boil. Garnish with watercress.

Serves 4.