Ingredients
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
Caramelized pumpernickel
Carpaccio
How it's done
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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