On Saardé's Shared Table: Swordfish Crudo with Fig Vincotto and Hazelnuts
from Sagra Restaurant
Swordfish Crudo with Fig Vincotto and Hazelnuts
200g Swordfish (or any firm, white, fresh fish)
1⁄2 teaspoon dijon mustard
1 anchovy tinned fillet (finely chopped)
1⁄2 clove garlic (finley grated)
3 tablespoon fig vincotto
1⁄2 cup extra virgin olive oil
50g hazelnuts (roasted and roughly chopped)
Handful parsley leaves
1. Using a sharp knife cut fish into 5mm x 50mm slices. Keep in the fridge untill ready to serve.
2. In a small bowl whisk mustard, anchovy, garlic, vincotto, lemon juice and evoo until all ingredients have combined. Season to taste.
3. Place a single layer of fish to cover the serving plate. Gently drizzle the top of the fish with the dressing. Sprinkle on hazelnuts and parsley leaves then finish with a light drizzle of evoo, a pinch of flakey salt and a twist of pepper. Serve immediately.