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.

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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