Swordfish Carpaccio in mustard green sauce

Can a seafood dish be fresh and summer like an ice cream? The answer is you obviously… try this carpaccio accompanied by this sauce with fresh taste, it will be a dish that will surprise you!



Ingredients for 4 people:

 

400 grams of swordfish carpaccio
1 bunch of parsley
1 tablespoon of wine vinegar
1/2 glass of extra virgin olive oil
20 grams of pine nuts
2 tablespoons mustard beans
Salt and grains of pink pepper to taste
Rocket or song to taste
Procedure:
 
Let's start by saying that the swordfish carpaccio, foreseeing the consumption of raw fish, must be slaughtered then ask your fishmonger to Prepararvelo in the blast chiller to avoid risks. Given this, the preparation is really simple, nothing will be cooked, the only thing we will prepare is the green sauce. Put in a mixer the bunch of parsley, pine nuts, vinegar, oil and mix all until we get a creamy and homogeneous sauce. Trasferiamola in a boule and add salt and mustard. Amalgamiamo well our compound and we are ready to serve.
 
Tips for mise en place:
 
We cover one half of the serving plate with the arugula or the song, then we begin to gently place the carpaccio in the central part by brushing each slice with oil to prevent it from drying out. We complete by covering part of the carpaccio and the remaining section of the serving dish, with our green sauce. Let's drop some grain of pink pepper over our entire composition to finish the dish.

Enjoy your meal!!!!!



 

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