John Myers
Swordfish Carpaccio
The perfect swordfish carpaccio recipe with a picture and simple step-by-step instructions.
- 1 Pc. Lime
- 5 tbsp Olive oil
- 500 g Swordfish fresh
- 2,5 tbsp Pine nuts
- 1,25 Pc. Grapefruit rosé
- 2,5 Pc. Celery stalk
- 1 bunch Chives
- 2,5 Pc. Lemon balm fresh
- Salt
- Pepper
- Squeeze the lime and mix with olive oil (mixture 1 to 1). Brush the plates with a brush and sprinkle with salt and pepper. Place the swordfish carpaccio on top and chill. In the meantime, roast the pine nuts until light brown without fat. Let cool down briefly and chop finely. Mix the chopped pine nuts with 1 tablespoon of oil and season with salt and pepper.
- Peel and fillet grapefruit and cut into pieces. Then wash the celery stalks, dry them and remove the threads with a peeler. Now cut this very finely and add to the grapefruit.
- Wash, dry and finely chop the chives and lemon balm. Add the chives, lemon balm and half of the chives with oil to the grapefruit-celery mixture and stir. Season to taste with salt and pepper. Arrange the prepared mixture on the carpaccio in the cool place, sprinkle with pine nuts and serve with the remaining chives.
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