Tuesday 15 September 2015

Swordfish carpaccio with Dijon mustard sauce and mint marinated zucchini

• 10 minutes to prepare • 10 minutes to cook • Serves 4


The term mustard refers to the seeds of certain plants belonging to the Brassica species. These seeds are used as a spice (mainly crushed), or as the basis of a typical semi-liquid seasoning, called mustard sauce.

The mustard sauce is a condiment made from mustard seeds. There are different kinds of mustard sauces, which differ by the ratio of ingredients and spices. It has a partially liquid consistency, denser than ketchup's and similar to mayonnaise's. The sauces available at the supermarket are long-life products, thanks to the presence of food additives among the ingredients; homemade mustard sauce tends to oxidize more quickly but, anyway, it is not a substrate easily attacked by bacteria. Mustard seeds have indeed disinfectant properties.

The mustard sauce is used at fast-food restaurants, or to accompany meat based preparations (raw or cooked, like tartare or sautéed fillets), to season roasted meats or to enrich the taste of other sauces. It is rarely used in recipes based on fish but today we will make a exception: Dijon mustard, with its crispy, whole seeds will make our dressing super tasty and will match well the flavor of smoked swordfish flesh, whose natural taste is not very strong.

Here's what you will need for the 4-serving recipe:

400 g smoked swordfish carpaccio
20 g pine nuts
1 sprig parsley
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
600 g zucchini
10 leaves mint
10 leaves basil
1 lemon juice
EVO oil
salt and pepper

    1. Wash zucchini under running water and dry them well with a cloth. Remove the peduncle with a knife and cut zucchini lengthwise into slices 2-3 mm thick
    2. Heat a grilling pan over medium heat and, when it is hot, place the zucchini slices on it. Cook zucchini on both sides for a couple of minutes each side, then place them on a plate and let them cool
    3. Prepare the mint marinade: take a pan measuring approximately 28 cm x 18 cm and pour in it 6 tablespoons of EVO oil, the lemon juice, a pinch of salt, freshly ground pepper, the mint and the basil leaves both chopped. Mix well
    4. Dip the zucchini slices in the marinade and cover the pan with plastic wrap. Keep in the refrigerator until the swordfish carpaccio is ready
    5. Prepare the Dijon mustard sauce: place in a blender the parsley, the pine nuts, the white wine vinegar and 3 tablespoons of EVO oil. Whisk until the sauce is smooth and creamy
    6. Pour the sauce into a bowl, add salt and the Dijon mustard. Stir well to mix
    7. Place the swordfish carpaccio on a serving plate and sprinkle it with the Dijon mustard sauce. Let the swordfish to develop a rich flavor for 10 minutes
    8. Take the mint-marinated zucchini out of the refrigerator and serve them as side dish of the swordfish carpaccio. You won't believe how amazing this simple dish is!

      Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

       Mustard? Don't let's be silly!
      (Alice in Wonderland)

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