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Swordfish carpaccio on orange and aubergine caponata with petit salad
Serves:
Ingredients
- 12 thin slices swordfish
- 4 tbsp Olive oil
- 1 tsp chopped dill
- 1 tsp crushed fresh pepper
- ½ lemon
- 1 tsp balsamic vinegar
For the caponata and salad
- ½ medium aubergine
- 1 tbsp chopped capers (Camel Brand)
- 4 sundried tomatoes (Camel Brand)
- 1/4 onion
- 2 cloves garlic
- ½ orange in segments
- Handful fancy lettuce
Method
Place the swordfish flat on a plate covered with clingfilm, and on it pour the olive oil, vinegar, dill crushed pepper and squeeze the lemon. Cover again with clingfilm and place in the fridge for 15 minutes. Meanwhile prepare the caponata and salad. Chop the aubergine, capers, sundried tomatoes, onions and garlic and toss in olive oil. Remove from heat allow to cool than mix in the orange segments. Serve underneath the Carpaccio once cold with the salad on top.
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