Swordfish tail with tomato pickle, lemon confit and watercress


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 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.

Selo do Mar recipe,
by the hands of the chef at Can The Can.
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