Swordfish tail with tomato pickle, lemon confit and watercress
Ingredients:
1 pack of Swordfish tail Selo de Mar
3.50 oz of watercress
0.17 oz of pickled lemon, diced
For the tomato pickles:
10 cherry tomatoes
50 ml of honey
50 ml of rice vinegar
Preparation:
Preparation for the tomato pickles
Start by mixing the honey with the rice vinegar, add the tomatoes and set aside in the refrigerator for one week
Preparation for the dish:
Place the tomato pickles on a plate, arrange the lemon confit and the slices of swordfish tail.
Add the watercress and season everything with the water from the pickles.