SMOKED SWORDFISH TARTARE ON FENNEL AND ORANGE CARPACCIO


SMOKED SWORDFISH TARTARE ON FENNEL AND ORANGE CARPACCIO

 peppe57
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 6

Appetizer served to friends on the evening of January 5th to definitively close the Holidays. It is a recipe that must be prepared a few minutes before serving it, to prevent prematurely sliced ​​fennel from turning black. I will indicate the recipe as Sicilian by virtue of its ingredients. The doses are for 6 people.

INGREDIANTS

  • 600 gr smoked swordfish
  • 3 fennel
  • 4 oranges
  • 80 gr pine nuts
  • to taste extra virgin olive oil
  • to taste balsamic vinegar
  • to taste salt
  • to taste pepper

INSTRUCTIONS

  1. Clean the fennels well and soak them in cold water.
  2. Wash the oranges well and set them aside.
  3. Once this is done, devote yourself to the swordfish reducing it into tartare with a sharp-tipped knife.
  4. When you have completed this operation, with the help of a mandolin, slice the already drained fennel very thinly, and arrange them in the various individual plates.
  5. Then, using a small diameter (4 cm) pastry ring, form a turret with the smoked swordfish tartare that you will place in the center of each individual plate.
  6. At this point, toast the pine nuts in a pan and pull them away as soon as they are slightly golden.
  7. Finally, peel the oranges and slice them quite thinly too.
  8. Arrange the orange slices on the fennel and next to the swordfish tartare, then season with salt, pepper and olive oil and sprinkle everything with drops of balsamic vinegar.

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