Sashimi Swordfish with Sorrento Sprtiz

Matt Sinclair

Ingredients:

Serves 2-4

  • 500g sashimi grade Swordfish, thinly sliced
  • 100g Cashew Creme
  • 50g watercress
  • 1/2 red onion, thinly sliced
  • 1/3 cup flaked almonds, lightly toasted
  • Extra Virgin Olive oil
  • Fresh Lemon
  • Sea salt
  • Cracked pepper

Olive and Currant Tapenade

  • 1 cup green pitted olives, finely chopped
  • 6 White anchovies or 2 jarred anchovies, finely chopped
  • 1/4 cup currants
  • 2 Tbsp fresh parsley, finely chopped
  • 1 clove garlic, grated
  • Zest and Juice of 1 lemon
  • 1/4 cup Extra Virgin Olive Oil
  • Sea salt
  • Cracked Pepper

Sorrento Spritz

  • 30ml tanqueray sevilla gin
  • 10ml tenuta tamburine white vermouth
  • 2 dashes Grapefruit bitters
  • 30ml Lemon juice
  • 60ml prosecco

Method:

  1. Combine the tapenade ingredients in a bowl and mix to combine. Adjust seasoning to taste.
  2. To serve, dollop and lightly smear the Greek yoghurt on the base of a platter. Scatter the swordfish randomly across the platter.
  3. Very lightly coat the watercress with a small amount of olive oil and lemon juice in a bowl and scatter over the top of the swordfish followed by the red onion and flaked almonds.
  4. Sprinkle and dollop the tapenade randomly over the top of the dish, drizzle with olive oil and season with fresh cracked pepper and a little sea salt.
  5. Can be served with crusty bread on the side.

Sorrento Spritz

  1. Mix ingredients together in a glass, then top with ice, orange and mint to garnish

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