Swordfish Carpaccio
Swordfish Carpaccio - Paper-thin slices of best-quality fish, served with a tart-sweet salad
Healthy, because
Even smarter
Nutritional values
Olive oil, pine nuts and fish provide a favourable fatty acid spectrum: polyunsaturated fats contribute to the health of our joints, eyes, skin, heart and brain, while monounsaturated fats "clean" the so-called bad cholesterol from the blood vessels, which then cannot be deposited for arteriosclerosis.
Complete this starter with high-fiber bread to make it into an evening meal.
(Percentage of daily recommendation)
| Calorie | 261 cal. | (12 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 487 mg | (12 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 31 mg |
Ingredients
- Ingredients
- ½ Lime
- 4 ½ Tbsps olive oil
- salt
- peppers
- 4 slices dry Swordfish fillet (about 80 grams; without skin)
- 2 Tbsps Pine nuts
- 1 rosé Grapefruit
- 2 stalks Celery (about 150 grams)
- ½ bunch Chives
- 2 sprigs Lemon balm
Kitchen utensils
Preparation steps
Squeeze out lime juice. Mix together 1 teaspoon lime juice and 1 tablespoon oil in a bowl. Coat 4 plates with a thin layer of lime-oil mixture and sprinkle with a little salt and pepper.
Rinse fish fillets, pat dry and cut each in half horizontally. Place fish slices between 2 layers of plastic wrap and flatten with a mallet. Arrange swordfish slices on plates, dividing evenly. Refrigerate while proceeding.
Toast pine nuts in a dry pan until golden and fragrant, tossing frequently.
Transfer pine nuts to a cutting board, let cool and chop finely.
Mix together pine nuts and 1 tablespoon oil, then season with salt and pepper.
Peel grapefruit with a sharp knife following the curve of the fruit, removing bitter white pith. Cut between membranes to remove whole segments.
Rinse celery, remove any threads and cut into very thin slices with a mandoline. Mix together grapefruit and celery in a bowl.
Rinse chives, shake dry and cut into small rings. Rinse lemon in hot water, wipe dry and cut into very thin strips.
Stir lemon balm, half of the chives and remaining oil into grapefruit mixture. Season with salt and pepper. Arrange mixture on carpaccio slices, dividing evenly among plates. Drizzle with pine-nut mixture and serve immediately topped with remaining chives.
