Swordfish carpaccio with mixed salad leaves, Mango and Pink Pepper Chutney, and fresh wild berries - garnish with fresh mint leaves
Gianluca Galliera
Menù Ingredients
mixed leaf salad
salt and pepper
wild berries
fresh mint
Season the mixed leaf salad with salt, pepper and extra virgin olive oil, then position it in the middle of the plate. Place slices of smoked swordfish on top of the salad in a herringbone arrangement.
Garnish with wild berries, evo oil and some mango and pink pepper chutney. Decorate with herbs or fresh mint.
