Smoked swordfish in fantasy
Instructions
Together in a blender fennel cut into pieces, mascarpone cheese, oil, egg yolk and blend until you have a creamy smooth and compact.
Add a tablespoon of warm water, a splash of white vinegar, one teaspoon of balsamic vinegar, salt and pepper.
Blend until the sauce will have a smoother texture.
Peel the salad, wash, sgocciolatela and place the Crown leaves on a serving platter.
In the Middle put the slices of fish and around the celery cut into julienne.
Pour a little bit of vinegar sauce and serve the remainder in gravy boat.
Accompanying wines: Müller-Thurgau DOC Collio, Vernaccia Di San Gimignano DOCG, Castel Del Monte Bianco Da Pinot Nero DOC.
Ingredients and dosing for 6 persons
- 12 slices of smoked swordfish
- 2 heads of treviso salad
- 150 g of celery
- For the sauce:
- 200 g of boiled fennel
- 150 g of mascarpone
- 60 g of olive oil
- 1 egg yolk
- 1 teaspoon of balsamic vinegar
- Spray 1 of white wine vinegar
- Salt
- Pepper