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Recipe by Emporion
Swordfish carpaccio is a tasty and refreshing dish, perfect for summer. Originating from Italian cuisine, this dish is characterized by the use of very thin slices of raw swordfish, seasoned with lemon juice, onion, capers, arugula salad, olive oil, and white pepper. The freshness of the swordfish pairs perfectly with the acidity of the lemon and the crunchiness of the capers, creating an irresistible contrast of flavors. Swordfish carpaccio is ideal to serve as an appetizer or a light main course, for a sophisticated culinary experience with a bold taste.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Arrange the fish on a tray and drizzle it with the juice of the lemons
Step 2 of 6: Keep it in the fridge for about 2 hours
Step 3 of 6: Slice the onion very thinly
Step 4 of 6: Wash and dry the arugula
Step 5 of 6: Drain the fish from the lemon juice and cover it with the onion and capers
Step 6 of 6: Garnish the edges of the tray with the arugula and season with a drizzle of oil and a sprinkling of pepper
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Fish
In gray: not detectedDetected
| Average values | Per serving85 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 399 kJ95 kcal | 469 kJ112 kcal |
| Fat | 4.42 g | 5.2 g |
| of which saturated fatty acids | 1.04 g | 1.22 g |
| Carbohydrates | 1.08 g | 1.27 g |
| of which sugars | 0.91 g | 1.07 g |
| Fibre | 0.2 g | 0.24 g |
| Protein | 12.89 g | 15.17 g |
| Salt | 0.16 g | 0.19 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
