SWORDFISH CARPACCIO WITH HERBS
Among the recipes I sent there is already a swordfish carpaccio with cherry tomatoes. This is another variation, equally good, and equally fresh. You can serve it both as an appetizer, or as a cold main course accompanied by a rich mixed salad, perhaps after a robust fish-based spaghetti, of course. An undemanding recipe that takes no more than 15 minutes to prepare. A chilled Corvo Colomba Platino is the right wine for this dish.
- 600 g swordfish carpaccio
- 1 bunch of fresh aromatic herbs
- 1 lemon juice
- 10 tablespoons extra virgin olive oil
- 2 tablespoons green pepper
- to taste salt
- Have your fishmonger prepare the swordfish carpaccio from your trusted fishmonger who you will also need to ask to remove the skin from the individual slices.
- Back home, wash the fish and dry it with a kitchen towel and place it directly on the serving dish (I recommend placing it in a pan with a medium edge, so that the marinade can cover all the slices of fish).
- Now chop the aromatic herbs with the mixer. Squeeze the lemon and emulsify the juice with the oil. Add a pinch of salt and the chopped aromatic herbs.
- Season the swordfish slices with the prepared emulsion and complete with the mashed green pepper with a meat mallet. Leave to rest in the fridge for at least 1 hour before serving.