Swordfish Tartare with Bergamot
recipe for Swordfish Tartare with Bergamot has been
reproduced courtesy of Natoora
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bergamot is an intensely flavoured citrus fruit, most
noted as the key flavouring for earl grey tea. The taste
is sour but floral, and it will add a delicious twist
to fish, foie gras, and sorbets."
for Swordfish Tartare with Bergamot
200g swordfish steak (sushi quality)
juice of half a bergamot, plus grated zest
1 spring onion (optional)
salt and pepper
2 tbsp extra virgin olive oil
mint leaves for garnish
to make Swordfish Tartare with Bergamot
together the finely diced swordfish, the grated bergamot
zest and the olive oil, season with salt and pepper
has a quite intense raw flavour, so if
you want to disguise it a bit, add the juice of the
bergamot and the finely sliced spring onion as well.
the mix into two small chefs rings and press
down until firm, then place in the fridge until its
time for serving.
the rings on the serving dish, remove them and garnish
with a few mint leaves. You may drizzle some extra
olive oil to taste.
with permission of Natoora