SWORDFISH CARPACCIO

SWORDFISH CARPACCIO

Ingredients for 2p:

  • 6 thin slices of swordfish
  • 3 carrots
  • 1 cucumber
  • pink pepper to taste
  • extra virgin olive oil
  • 1 pinch of salt
  • 1/2 half lemon
  • mint leaves

Before eating raw fish, you need to make it safe by deep freezing it. This will kill any traces of Anisakis, a harmful parasite which is commonly found in fish flesh.

Preparation:
Start the LIFE pre-cooling cycle. Then select the Freezing > Fish> Fillets> Product and set it at room temperature , then place the Swordfish slices on the grill, gently covered with foil.

After a few tens of minutes the fish will be perfectly defrosted, without any oxidation or discoloration. To complete making the fish safe from Anisakis, keep the slices in the freezer for at least 24 hours. We recommend you place the fish inside a freezer bag.

A few hours before serving the Swordfish, take it out of the blast chiller and place it on a grill or oven tray. Insert the product again and start defrosting the fish. Blast Chilling isn’t the same as freezing, it’s a new technology that keeps the organoleptic properties of the food unchanged. Texture, flavour, fragrance and nutrients will be the same of fresh food but it will be safer as all the dangerous bacteria will be eliminated.

Arrange the Swordfish on a serving tray and topping it with a Julienne of thinly sliced carrots and cucumber.

In a bowl prepare the dressing by mixing extra virgin olive oil, fresh lemon juice, chopped mint leaves, salt and pink pepper.

Poor the dressing homogeneously on the Swordfish and enjoy it.

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