Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Swordfish Tartare with Bergamot

natooraThis recipe for Swordfish Tartare with Bergamot has been reproduced courtesy of Natoora - www.natoora.co.uk

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting www.natoora.co.uk and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more - www.natoora.co.uk

Swordfish Tartare with Bergamot"The 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."

Ingredients 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

How to make Swordfish Tartare with Bergamot

  • Mix together the finely diced swordfish, the grated bergamot zest and the olive oil, season with salt and pepper to taste.
  • Swordfish 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.
  • Spoon the mix into two small chef’s rings and press down until firm, then place in the fridge until it’s time for serving.
  • Place the rings on the serving dish, remove them and garnish with a few mint leaves. You may drizzle some extra olive oil to taste.

Serves 2

Bookmark and Share

natoora

Published with permission of Natoora

EMAIL US