Swordfish carpaccio with mango and pumpernickel

Swordfish carpaccio with mango and pumpernickel

Total: 20 min. | Active: 20 min.
lactose-free
Nutritional value / person: 353 kcal
, Fat: 13 g
, Carbohydrate: 42 g
, Protein: 13 g

Ingredients

2 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mango salsa

1 lime, rinsed with hot water, dabbed dry, use a little grated zest and the juice
2 tbsp olive oil
1 mango, cut into approx. 1 cm cubes

Caramelized pumpernickel

2 tbsp coarse cane sugar
½ tbsp water
1 tbsp Fine Food Dukkah
50 g pumpernickel, crumbled

Carpaccio

100 g Fine Food smoked swordfish, sliced
15 g Micro Greens
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How it's done

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Mango salsa

Combine the lime zest and juice with the olive oil, mix in the mango, cover and leave to infuse.

Caramelized pumpernickel

Bring the sugar and water to the boil without stirring. Reduce the heat, simmer and stir occasionally until the water has evaporated and the sugar is dry. Stir in the dukkah, continue to stir until the sugar melts again. Stir in the pumpernickel, transfer to a sheet of baking paper, leave to cool.

Carpaccio

Plate up the swordfish. Drizzle with the mango salsa, top with the pumpernickel and micro greens.

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