This is an easy, delicious, fresh and light dish. It is very low in calories, has few carbs and is an excellent source of protein and Omega 3.
Ingredients:
400 gr swordfish
2 courgettes
1 white celery
2 TBSP capers
1 TBSP lemon juice
Worcester sauce
pepper
salt
3 TBSP extra virgin olive oil
Info:
🍷 Recommended Wine: Pond Paddock Zarathustra Sauvignon Blanc
👩🏻🍳 Cuisine: Italian 🇮🇹
👨👩👧👧 Yield: 4 servings
⏰ Time
Preparation: 10 minutes
Cooking:
Resting :
😰 Level: easy
💰 Cost (NZ): $$$$
Method:
Clean 2 stalks of white celery and cut them into thin strips. Wash 2 courgettes, dry them, and slice them thinly, lengthwise, with a potato peeler.
Dissolve 1 pinch of salt with 1 tablespoon of lemon juice and a few drops of Worcester sauce in a small bowl. Add 3 tablespoons of extra virgin olive oil, pouring it slowly while whisking it until a well-emulsified sauce is obtained. Add ground pepper, while whisking.
Divide 400 g of thinly sliced swordfish fillet into 4 individual plates and sprinkle with the prepared sauce. Let the carpaccio rest for about 5 minutes. Spread the courgettes, celery and capers on the carpaccio. Sprinkle with 1 tablespoon of fennel or cumin seeds and serve. You can add freshly grated ginger and serve with slices of white, rye or wholemeal toast bread.
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