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Swordfish carpaccio with mango and pumpernickel
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 353
  • Fat about 13g
  • Carbohydrates about 42g
  • Protein about 13g
This is needed
This is needed for 2 people
Mango salsa
  • 1 lime, rinsed with hot water, dabbed dry, use a little grated zest and the juice
  • 2 tbsp olive oil
  • 1 mangoes, cut into approx. 1 cm cubes
Caramelized pumpernickel
  • 50 g pumpernickel, crumbled
  • 2 tbsp coarse cane sugar
  • 0.5 tbsp water
  • 1 tbsp Dukkah (spice mix)
Carpaccio
  • 100 g smoked swordfish, sliced
  • 15 g Micro Greens
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And that's how it's done
And that's how it's done
Mango salsa
Combine the lime zest and juice with the olive oil, mix in the mango, cover and leave to infuse.
Caramelized pumpernickel
Bring the sugar and water to the boil without stirring. Reduce the heat, simmer and stir occasionally until the water has evaporated and the sugar is dry. Stir in the dukkah, continue to stir until the sugar melts again. Stir in the pumpernickel, transfer to a sheet of baking paper, leave to cool.
Carpaccio
Plate up the swordfish. Drizzle with the mango salsa, top with the pumpernickel and micro greens.