Swordfish carpaccio with arugula
Instructions
07632 SWORDFISH CARPACCIO with ROCKET SALAD INGREDIENTS 4 PEOPLE 400 g of fillet of swordfish small clean, 20 g rocket, 20 g of fresh spinach leaves, some nettle tip, 50 g of seasoned bread, oregano, salt, oil, lemon.
PROCEDURE Put in freezer swordfish fillet for about an hour and when it is firmly cut into very thin slices.
Arrange them on a plate and add salt, lemon and a pinch of oregano.
Let then soak for about 15 minutes and add a layer of seasoned bread.
Meanwhile, seasoned spinach, Arugula and nettle punbte with oil and lemon and arrange this salad on the fish.
It is accompanied by a crostone of bread with chunks of fresh tomato seasoned with olive oil, chilli, garlic and salt.
