Ingredients
- 400 g carpaccio of swordfish
- 50 g raspberries
- 40 g hazelnuts
- 8 pcs asparagus
- White wine vinegar
- fresh coriander
- salt
- extra virgin olive oil
For the recipe of swordfish carpaccio and asparagus with raspberry sauce, blend the raspberries with 1 tbsp
of vinegar, 2 tablespoons of oil and a pinch of salt, obtaining a sauce. Peel the asparagus to remove the toughest final part, peel the stems, then slice them very finely, using the mandolin or potato peeler, so as to make ribbons. Place the swordfish carpaccio spread out on the plates, spread the asparagus ribbons on top, the chopped hazelnuts, a few coriander leaves and drops of raspberry sauce.
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