Ingredients:
| Ingredient | Quantity |
|---|---|
| Extra virgin olive oil | ½ tbsp |
| Fresh parsley | 1 bunch |
| Sea salt | to taste |
| White wine vinegar | 1 tbsp |
| Pine nuts | 20g |
| Mustard | 2 tsp |
| Smoked swordfish | 400g |
Instructions:
-
Prepare the Green Mustard Sauce:
Start by preparing the mustard green sauce. In a food processor, combine the fresh parsley, pine nuts, and white wine vinegar. Blend until smooth, and transfer the sauce to a small bowl. Season with sea salt to taste. -
Do Not Blend the Mustard Seeds:
It’s essential to add the mustard seeds separately from the other ingredients, as you want the seeds to remain whole and crunchy. This is the key to maintaining the right texture in the sauce, so do not add them to the food processor. -
Assemble the Carpaccio:
Lay out the thinly sliced smoked swordfish on a bed of fresh salad greens. The swordfish should be arranged delicately to showcase the vibrant colors. -
Finish with Olive Oil:
To keep the fish tender and prevent it from drying out, lightly brush the carpaccio with extra virgin olive oil. This step will add a touch of richness to the dish while ensuring that each bite stays succulent. -
Serve and Enjoy:
Drizzle the mustard green sauce generously over the carpaccio just before serving, and enjoy the harmonious blend of smoky, herby, and tangy flavors. This dish pairs perfectly with a light white wine or a crisp sparkling water.
This Swordfish Carpaccio with Mustard Green Sauce makes for a refreshing and sophisticated main course that’s both light and full of flavor. The smoky swordfish contrasts beautifully with the bright and zesty mustard sauce, making it a memorable dish for any occasion. Perfect for a quick dinner or to impress guests at a special gathering!
