Mixed seafood appetiser

Mixed seafood appetiser
chef

Leonardo Pellacani

Menù Ingredients Menù Ingredients

30 gr Pesce Spada Affumicato (trancio) - Smoked Swordfish (Piece) - 1X9

30 gr Salmone scozzese affumicato preaffettato (Sliced Scottish Smoked Salmon) - 159

30 gr Tonno Affumicato (trancio) - Smoked Tuna (Piece) - 1Z9

50 gr Èmaremix - MZ1

50 gr Èmazzancolle - MJ1

to taste Olio extravergine di oliva - Extra-Virgin Olive Oil - EK5

to taste Sauce cocktail au brandy - Cocktail sauce - ERH

Other Ingredients

Chopped parsley, to taste.

Season  Èmaremix and Èmazzancolle with Extra virgin olive oil and parsley. Slice the tuna and swordfish . Position each item on a plate and serve with the cocktail sauce.

Twitter

Discover the Menù products in this recipe:

Èmazzancolle
Naturally gluten-free

Èmazzancolle

Seafood Specialties
Èmaremix
Gluten-free

Èmaremix

Seafood Specialties
Salmone scozzese affumicato preaffettato (Sliced Scottish Smoked Salmon)
Naturally gluten-free

Salmone scozzese affumicato preaffettato (Sliced Scottish Smoked Salmon)

Carpaccio and fish based main courses
Pesce Spada Affumicato (trancio) - Smoked Swordfish (Piece)
Gluten-free

Pesce Spada Affumicato (trancio) - Smoked Swordfish (Piece)

Carpaccio and fish based main courses
Tonno Affumicato (trancio) - Smoked Tuna (Piece)
Gluten-free

Tonno Affumicato (trancio) - Smoked Tuna (Piece)

Carpaccio and fish based main courses
Sauce cocktail au brandy - Cocktail sauce
Gluten-free

Sauce cocktail au brandy - Cocktail sauce

Mayonnaise-based sauces
Olio extravergine di oliva - Extra-Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra-Virgin Olive Oil

Oil

Cookie policy

This website uses technical cookies, which are necessary for its operation. Moreover, with users’ prior consent, it also uses statistical cookies to measure their interaction within the website. For more information on their use, please read the cookie policy.