Recipe
Swordfish sashimi
- Cut the peel of half an orange into very thin strips. Dry for 30 minutes at 70°C in a convection oven.
- Brown the coarsely chopped hazelnuts in a frying pan over high heat for 1-2 minutes.
- Cut the swordfish into thin slices. Drizzle with orange oil and top with orange zest and a few hazelnuts.
Swordfish tartar
- Prepare a vinaigrette with soy, hazelnut oil, a hint of wasabi and fresh chili pepper. For a more Asian touch, add Dashi sauce, yuzu and a dash of fish sauce.
- Finely dice the swordfish. Add to vinaigrette.
- Cut the avocado into cubes and add to the mixture.
- Chop some fresh dill and half a spoonful of pressed garlic and add to the mixture.
- Garnish with a dill leaf.
