Another quick summer recipe from Deborah: the swordfish carpaccio with green mustard sauce, a refined main course to be served cold.
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Today I’ll show you how to prepare a tempting and refined main course: the swordfish carpaccio, accompanied by a tasty green mustard sauce. Let’s see how to do! We’ll need:
• 14 oz (400 g) of swordfish, thinly sliced
• ½ glass of extra virgin olive oil
• 2 ½ tbsp (20 g) of pine nuts • 1 tbsp of white-wine vinegar
• 2 tbsp of whole grain mustard
• 1 bunch of parsley
• salt to taste
First of all, prepare the green mustard sauce: in the bowl of a food processor, combine the parsley… the pine nuts… the white-wine vinegar… and the oil. Then whizz until you have a creamy sauce.
Transfer the sauce to a small bowl, add the whole grain mustard… salt… and stir.
Lay the swordfish slices on a serving dish, now… brush with oil to keep from drying out… and serve with the green sauce.
Here is our refined swordfish carpaccio, to be served cold… good, easy and quick!
Credit: YouTube
