Swordfish carpaccio with courgettes
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.
400 gr swordfish
1 white celery
2 TBSP capers
1 TBSP lemon juice
3 TBSP extra virgin olive oil
🍷 Recommended Wine: Pond Paddock Zarathustra Sauvignon Blanc
👩🏻🍳 Cuisine: Italian 🇮🇹
👨👩👧👧 Yield: 4 servings
Preparation: 10 minutes
😰 Level: easy
💰 Cost (NZ): $$$$
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.