250-g/9-0z very fresh swordfish fillet
250-g/9-oz very fresh salmon fillet
100 ml/3½ fl oz olive oil
1 clove garlic, finely chopped
1 tablespoon brandy
½ bunch of fresh flat-leaf parsley, coarsely chopped
1 teaspoon fresh thyme leaves
salt and pepper


1.Place the fish in the freezer or refrigerator for 1-2 hours to firm up.
2.Using a very sharp knife, cut the swordfish and salmon into thin slices.
3.Arrange on a serving dish and keep in the refrigerator until ready to serve.
4.Put the olive oil, garlic, brandy, parsley and thyme in a food processor and season with salt and pepper. Process well.
5.Just before serving, sprinkle the carpaccio with the dressing.

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