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.