SWORD FISH WITH ORANGE SAUCE CARPACCIO

 


  • 0,55 lb swordfish fillet
  • 3 sprigs of basil
  • 5 sprigs of dill
  • 3 sprigs of thyme
  • 2 bunches of rocket
  • 1 avocado
  • 4 walnuts
  • 3 tablespoons of granulated sugar
  • 1 glass of water
  • 4 tablespoons of olive oil
  • 2 tablespoons of balsamic vinegar
  • 1 lemon

For the orange sauce:

  • 1 orange peel and juice
  • 1 lemon
  • 1 tablespoon of honey
  • 1 teaspoon of white pepper
  • 2 tablespoons of olive oil
  • Salt

Prepare the citrus sauce a week in advance. For this, rub the orange peel thoroughly with plenty of salt. Put it in a glass jar and close it tightly. Leave the jar in a place out of the sun for at least 1 week, maximum 1 month. After opening the lid, remove the white bitter parts of the orange with a knife. Finely chop it and put it in the blender. Add citrus juice, lemon juice, honey, white pepper and olive oil. Blend them together and puree them. Mix the chopped basil, dill and thyme separately and add the swordfish to the mixture. Then wrap the fish tightly in the form of a roll and leave it in the freezer until it is completely frozen. Take it out of the freezer, slice it very thinly and place it on a serving plate with the middle left empty. Chop the arugula coarsely, slice the avocado thinly and mix. Boil granulated sugar and water, boil the walnuts in this water and strain. Add it to the arugula. Place this mixture in the middle of the serving plate. Drizzle the olive oil, vinegar and lemon juice mixture over it.

ENJOY YOUR MEAL

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