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Swordfish tataki with asparagus and fermented lemons
€ 20-25
A dish that is both warm and refreshing, blending the flavours of the sea and the land. The swordfish, lightly seared, retains a tender centre, whilst the golden surface releases toasty notes. The asparagus, crisp and lightly grilled, brings a vegetal, spring-like nuance. The fermented lemon adds an aromatic depth that envelops and lingers, and to tie it all together, a drizzle of olive oil.
It is a clean, precise dish, built on gentle contrasts.
Ingredients
- Fresh swordfish
- Green asparagus
- Fermented lemon
- Extra virgin olive oil
- Sea salt
- Black pepper
- Fresh herbs
Tips
- Best served: in spring, when the asparagus is at its best.
- Wine pairing: a savoury, crisp white wine, such as a Vermentino or a Vernaccia.
- Served: warm, to bring out the texture of the fish and the aroma of the asparagus.
