On Saardé's Shared Table: Swordfish Crudo with Fig Vincotto and Hazelnuts <br> from Sagra Restaurant

March 25, 2022 Julia van Camp

Welcome to Saarde's Shared Table!

Good food is best enjoyed with loved ones. We’re sharing with you beautiful simple recipes sourced from our old & new friends, favourite restaurants, and most loved authors.

A couple of weeks ago we published a Beef Carpaccio recipe from a beautiful Sydney-based Italian restaurant called Sagra. For this week's edition, they've shared another of their favourites, that sounds so fancy but is so easy to make.

Swordfish Crudo with Fig Vincotto and Hazelnuts

Serves: 6

Preparation time: 1 hour

Ingredients:

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 lemon

1⁄2 cup extra virgin olive oil

50g hazelnuts (roasted and roughly chopped)

Handful parsley leaves

Method:

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.

Shop Saardé products featured in the images to this recipe// Modern Recycled Amber Glass | Ekmek Bread Board Large | Shore Napkin in Nutmeg | Enes Tablecloth in White