This dish is ideal to serve during a lunch or a dinner. Its preparation is quite simple, maybe the procedure during which you will have to give a cubic shape to the “fish tartare” could be a little more complicated. The secret is in compacting the meat inside the pastry rings which must be lightly greased to make sure that the cube can unmold easily, after it’s also important let it rest in the fridge. It’s a very delicate dish where the swordfish flavor is enhanced by the lemon freshness and the scent of fresh thyme. The tomato was cooked for a long time, this kind of cooking is useful for its caramelization. It takes more time in the cooking than in the preparation of the same dish, but don’t give up because you will conquer your diners with this delight!
Serves: 4
Ingredients:
- 400grams swordfish
- 40 “datterini” tomatoes
- 3 cloves of garlic
- 20 grams caster sugar
- dried oregano
- extra virgin olive oil
- salt
- ground black pepper
- 50 grams breadcrumbs
- 30 grams flaked almonds
- few leaves offresh thyme
- lemon zest
Method
Prepare tomatoes confit, that is cut in half tomatoes, arrange them on a baking sheet (covered with parchment paper) and then season with olive oil, salt, sugar, oregano and chopped garlic. Bake at 120 Celsius degrees for about 1 hour and 30 minutes max 2 hours. When the tomatoes will be almost ready, prepare the swordfish: dice it and season with lemon zest, pepper, salt and thyme. Mix thoroughly, then with the help of a square pastry rings give a shape to your fish “tartare”. It will have to stand in refrigerator for about 30 minutes (without taking the pastry rings): in this way the meat will be more compact and it will have a perfect cubical shape. After 30 minutes, remove it from the mold and grease all sides with the help of a kitchen brush. Then bread it with the mix of bread crumbs and almond chips. Add salt and put the fish in a baking dish. Remove the tomatoes from the oven and set aside. So bake the fish cube at 190° Celsius degree for 12 minutes. After turn on the grill and let it brown for 2 minutes at most.
Pating:
Place on a plate to yours liking a round pastry rings, then place inside the tomatoes. Laid the swordfish cube over the latter. Remove the pastry rings and decorate with thyme leaves.