Fresh swordfish carpaccio with an avocado and swordfish tartare. A very simple and impressive starter.
Fish and Smith had some gorgeous fresh swordfish. The carpaccio does take a little time to bash into a thin base for this dish but we thought it was worth it. If you don’t want to do that then this will still be an excellent starter just as a tartare served with some toasted ciabatta bread and would then feed 4.
Lay a large sheet of clingfilm on your work surface. Ask your fish monger to slice the steak horizontally for you, so you’ll have 2 pieces. Lay one of these pieces on top of the clingfilm and then put another piece of clingfilm over the top of the fish. Take your rolling pin and gently bash the steak until it is thin, this does take a good few minutes.
When you achieved your desired thickness. remove the top clingfilm, place a saucer on top of the fish and with a very sharp knife cut around it. The fish should have spread to a width to accommodate 2 saucers. Place each carpaccio carefully onto 2 plates. Use the scraps from the carpaccio and the other steak to make the tartare.
Finely chop the other piece of swordfish and place in a bowl with the chopped avocado, finely sliced shallot, a few snipped chives and a good squeeze of lemon. Season with salt and pepper and give everything a good mix.
Lightly grease 2 ramekins and press the tartare mix into them. Chill if you have time. When you’re ready to serve run a knife around the edge of the ramekins and carefully place the tartare on top of the carpaccio. Serve with some toasted ciabatta and a quarter of lemon. Delicious and fresh!