In swordfish carpaccio
Instructions
Prepared on a serving platter of swordfish slices with lemon and seasoned with a dash of white pepper and place them in the fridge.
Cut the tomatoes and heat in olive oil with the chopped Basil and a pinch of salt.
Cook for a few minutes, then puree in Blender to obtain a homogeneous sauce without skins, you withdraw over medium heat if too runny.
Serve the fish with the sauce well cooled.
Ingredients and dosing for 4 persons
- 400 g of swordfish carpaccio
- 150 g of ripe tomatoes pachino
- Basil
- 1/2 lemon (juice)
- Olive oil extra virgin
- 1 splash of white pepper
- 1 pinch of salt