Tataki of swordfish with fennel, pomegranate and lime
A piece of swordfish with two and a half fingers thick
Mirin (Japanese wine vinegar)
Preparation of accompanying ingredients
Cut the fennel into cubes and uniformly, pour it into the pan with a little chilli pepper, garlic and shirt. Blend with Mirin and add a touch of honey, lemon juice drops and julienne mint, chia seeds.
Tataki cooking of swordfish
The swordfish will be grilled in tataki cooking, i. e. you need to shoot the fish on one side and on the other side in an intense, violent manner for a very short time. in this way you will preserve its fragrance and taste.
After cooking, sprinkle it with the seeds.
Installation and presentation of the dish
Serve the swordfish together with a sauce made from a brownish of fennel, expel pepper, soybean, myrrin, honey, lemon drops and fresh chopped parsley.
Use it together with the sauce and garnish with fresh pomegranate grains and dill.