Swordfish carpaccio with deep-fried anchovies - Bresc BV
Preparation method Preheat the deep-fryer to 180°C. Place the slices of swordfish between two sheets of strong plastic foil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bresculinair.com.
Cooking tools:
- Deep-fryer
- Hatchet
- Plastic wrap
- Grater
- Citrus press
- Mixing bowl
- Pot
- Stove
- Slotted spoon
- Spoon
- Measuring cup
- Plate
Ingredients
- 2 l
- 4 slices swordfish weighing 60 g
- 1 lemon
- 80 g Bresc Pomodori marinati
- 1 dessertspoon Bresc Basil puree
- 8 fresh anchovy fillets
- ¼ head lettuce
- 50 g tempura flour
- 20 g water
- 0.8 dl olive oil
- 4 g mustard
- 3 g Bresc Beemster garlic puree
- 0.2 dl white wine vinegar
- 4 eggs
- 20 g roast pine nuts
- salt
- pepper
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