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Fennel Salad with Swordfish Carpaccio Recipe

Fennel Salad with Swordfish Carpaccio Recipe

Fennel Salad with Swordfish Carpaccio Recipe

(insalatina di finocchio con carpaccio di spada)

Preparation time : 20 minutes + 30 minutes to marinate

Ingredients for 4 servings 

  • fennel, thinly sliced 11/2 bulbs lbs (350 g)
  • swordfish 14 oz (400 g)
  • juice of 2 lemons
  • wild fennel approx. 1/4 cup (20 g)
  • extra-virgin olive oil 1/4 cup (60 ml)
  • salt and pepper to taste

Method :

  1. Wash the fennel, slice it very thinly and put it in ice water.
  2. Make a lemon dressing by whisking together 3 tablespoons of olive oil, the juice of half a lemon and salt and pepper to taste.
  3. Strain and dry the fennel. Combine it with the lemon dressing and place it in the center of a serving plate. Arrange the swordfish slices around it (be sure to drain them well when removing them from the marinade). Drizzle with olive oil and garnish with fresh wild fennel and strips of lemon peel.
  4. Skin the swordfish and slice it as thinly as possible with a very sharp knife. Arrange the slices in a shallow dish or tray and season them with salt and pepper to taste. Sprinkle them with wild fennel and drizzle lemon juice on top. Let them marinate for about 30 minutes in the refrigerator.