Difficulty: Medium - experience needed
Dietary guidance: v n g d
200g swordfish steak (sushi quality)
juice of half a bergamot, plus grated zest
1 spring onion (optional)
salt and pepper
2 tbsp extra virgin olive oil
mint leaves for garnish
Mix together the finely diced swordfish, the grated bergamot zest and the olive oil, season with salt and pepper to taste.
Swordfish has a quite intense â€œrawâ€ flavour, so if you want to disguise it a bit, add the juice of the bergamot and the finely sliced spring onion as well.
Spoon the mix into two small chefâ€™s rings and press down until firm, then place in the fridge until itâ€™s time for serving.
Place the rings on the serving dish, remove them and garnish with a few mint leaves. You may drizzle some extra olive oil to taste.