SWORDFISH CARPACCIO with a Blast Chiller

    This is a refreshing, healthy and tasty recipe. Before eating raw fish, you need to make it safe by blast chilling it with a domestic blast chiller. The blast chiller will kill any traces of Anisakis and dangerous food bacteria,harmful parasites which are commonly found in fish flesh.

    Euroquip

    1 person made this

    Ingredients

    • Ingredients are meant for 2 servings
    • 6 thin slices of swordfish
    • 3 carrots
    • 1 cucumber
    • pink pepper to taste
    • extra virgin olive oil
    • mint leaves

    Directions

    1. Start the blast chiller pre-cooling cycle.
    2. Then select the Freezing > Fish> Fillets> Product and set it at room temperature , then place the Swordfish slices on the grill, gently covered with foil.
    3. After a few tens of minutes the fish will be perfectly defrosted, without any oxidation or discoloration. To complete making the fish safe from Anisakis, keep the slices in the freezer for at least 24 hours. We recommend you place the fish inside a freezer bag.
    4. A few hours before serving the Swordfish, take it out of the blast chiller and place it on a grill or oven tray. Insert the product again and start defrosting the fish. Blast Chilling isn’t the same as freezing, it’s a new technology that keeps the organoleptic properties of the food unchanged. Texture, flavour, fragrance and nutrients will be the same of fresh food but it will be safer as all the dangerous bacteria will be eliminated.
    5. Arrange the Swordfish on a serving tray and topping it with a Julienne of thinly sliced carrots and cucumber.
    6. In a bowl prepare the dressing by mixing extra virgin olive oil, fresh lemon juice, chopped mint leaves, salt and pink pepper.
    7. Poor the dressing homogeneously on the Swordfish and enjoy it.

    See it on my blog

    Coldline Living

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