Swordfish carpaccio with mixed salad leaves, Mango and Pink Pepper Chutney, and fresh wild berries - garnish with fresh mint leaves

Swordfish carpaccio with mixed salad leaves, Mango and Pink Pepper Chutney, and fresh wild berries - garnish with fresh mint leaves
chef

Gianluca Galliera

Menù Ingredients Menù Ingredients

90 g (9 slices) Pesce Spada Affumicato (trancio) - Smoked Swordfish (Piece) - 1X9

to taste Chutney Mango e Pepe rosa (Mango and Pink Pepper Chutney) - AY7

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

to taste Pepe - Pepper - P3M

to taste Sale Iodato - Iodised Salt - P2M

Other Ingredients

mixed leaf salad

salt and pepper

wild berries

fresh mint

Season the mixed leaf salad with salt, pepper and extra virgin olive oil, then position it in the middle of the plate. Place slices of smoked swordfish on top of the salad in a herringbone arrangement. 
Garnish with wild berries, evo oil and some mango and pink pepper chutney. Decorate with herbs or fresh mint.

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Discover the Menù products in this recipe:

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

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

Carpaccio and fish based main courses
Chutney Mango e Pepe rosa (Mango and Pink Pepper Chutney)
Gluten-free

Chutney Mango e Pepe rosa (Mango and Pink Pepper Chutney)

Sweet and Sour Sauces
Olio extravergine di oliva - Extra Virgin Olive Oil
Naturally gluten-free

Olio extravergine di oliva - Extra Virgin Olive Oil

Oil
Pepe - Pepper
Naturally gluten-free

Pepe - Pepper

Oil
Sale Iodato - Iodised Salt
Naturally gluten-free

Sale Iodato - Iodised Salt

Oil

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