300 g. Fresh Fennel
Slice the fennel thinly using a slicer and put them in iced water in order to keep them crispy . Prepare a citronette with lemons, olive oil, salt and pepper. Drain and season the fennel with some of the dressing. Place few slices of swordfish on a plate but leave the center empty; lay the fennel in the middle of the plate, season with the walnut sauce and garnish with a fennel sprout. Season the carpaccio with the citronette and decorate with dorati tomatos.