Salmon and Swordfish CarpaccioTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:86.7 kcal
Proteins:13.3 g
Fats:2.7 g
Carbohydrate:4.1 g
Fibers:1.7 g
Sugar:0.1 g
Cholesterol:46.4 mg
Sodium:83.7 mg
Calcium:31.3 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1
large slice of swordfish
1
fillet of salmon
46
ml
fresh dill
juice of 1 lemon
salt and freshly ground pepper
2
cloves garlic, finely minced
18
ml
dijon mustard
olive oil
METHOD
- Cut the swordfish into 5 cm (2”) strips; make a cut in the centre of each one with a very sharp knife;
- cut the salmon similarly, but make the strips only 2.5 cm (1”);
- place the fish into the freezer until half frozen;
- remove from the freezer and cover generously with the bunch of dill, pepper and one minced clove of garlic; season with salt;
- wrap the fish in plastic wrap and return to the freezer;
- make the dressing by combining in a blender the mustard, 6 tbsp. olive oil, 3 tbsp. chopped dill, the remaining minced clove of garlic, the lemon juice, salt and pepper;
- remove the half-frozen fish and slice thinly; arrange on a plate and pour the dressing over top;
- let thaw at room temperature, and serve while still very cold with lemon wedges and sprigs of dill.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
An original recipe from Chef David of the Lighthouse Restaurant, Grand Cayman Island
