2 lbs. swordfish steaks, about 1 inch thick
6 shallots, finely chopped
4 tbsp. butter
1/3 c. dry white wine
1 1/2 c. sour cream
Salt & pepper to taste
Fresh watercress

Saute shallots and mushrooms in butter until soft. Remove with slotted spoon and set aside. Add the wine to the mushroom liquid in the pan and add the swordfish. Cook according to the 10 minute per inch theory, turning once.

About 2 minutes before steaks are cooked, pour the sour cream over them. Surround them with the mushrooms and shallots and continue cooking until done, being careful not to let the sauce boil. Season with salt and pepper and garnish with watercress. Serves 4.

VARIATION: Just before serving, add 1 tablespoon Dijon mustard to the sauce.