📝 About This Recipe
This exquisite crudo elevates pristine Mediterranean swordfish into a masterpiece of texture and light. Thinly sliced, translucent ribbons of fish are kissed by the floral heat of crushed pink peppercorns and the oceanic luxury of premium Osetra caviar. It is a dish that balances the buttery richness of the sea with the bright, citrusy acidity of a hand-pressed lemon oil vinaigrette.
🥗 Ingredients
The Seafood
- 12 ounces Center-cut Swordfish Loin (sashimi-grade, skinless and bloodline removed)
- 50 grams Osetra Caviar (chilled on ice)
The Infused Oil & Acid
- 4 tablespoons Extra Virgin Olive Oil (high-quality, cold-pressed)
- 1 Meyer Lemon (zested and juiced)
- 1 teaspoon Champagne Vinegar (for a delicate fermented tang)
Seasoning & Aromatics
- 2 teaspoons Pink Peppercorns (whole, lightly toasted)
- 1 pinch Maldon Sea Salt (for finishing)
- 1 tablespoon Fresh Chives (finely minced)
- 1 small Shallot (minced into a fine paste)
Garnish
- 1/2 cup Micro-Arugula or Watercress (for a peppery bite)
- 5-6 pieces Edible Cornflowers (optional, for aesthetic color)
- 1 piece Radish (shaved paper-thin on a mandoline)
👨🍳 Instructions
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1
Wrap the swordfish loin tightly in plastic wrap and place it in the freezer for 20-30 minutes. This firms the flesh, allowing for paper-thin, professional-grade slicing.
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2
In a small glass bowl, whisk together the extra virgin olive oil, Meyer lemon juice, champagne vinegar, and the minced shallot paste. Let it sit for 10 minutes to infuse.
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3
Place the whole pink peppercorns in a mortar and pestle. Gently crack them so they are broken but not pulverized into a powder; you want small, vibrant shards.
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4
Remove the swordfish from the freezer. Using a very sharp slicing knife (Suhibiki or Yanagiba preferred), cut the fish against the grain into slices approximately 1/8 inch thick.
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5
Place each slice between two sheets of parchment paper and gently flatten with the back of a spoon or a meat mallet to achieve a translucent appearance.
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6
Arrange the swordfish slices on chilled plates, slightly overlapping them in a circular 'carpaccio' pattern.
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7
Using a pastry brush, lightly coat the surface of the fish with the lemon-shallot vinaigrette. Do not oversaturate; the fish should glisten.
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8
Evenly sprinkle the cracked pink peppercorns over the fish, ensuring every bite has a hint of floral heat.
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9
Carefully place small 'quenelles' or dollops of Osetra caviar across the carpaccio, using a mother-of-pearl spoon to preserve the delicate flavor of the eggs.
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10
Scatter the shaved radishes and micro-arugula over the plate to add height and a crisp texture.
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11
Finish with a light dusting of Meyer lemon zest and a few flakes of Maldon sea salt to enhance the natural sweetness of the seafood.
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12
Serve immediately while the fish is still perfectly chilled, ideally within 5 minutes of plating.
💡 Chef's Tips
Always use 'sashimi-grade' seafood to ensure safety and the highest fat content for a buttery mouthfeel. Avoid using a metal spoon for the caviar, as it can impart a metallic taste; stick to bone, mother-of-pearl, or plastic. If the swordfish is too soft to slice, return it to the freezer for another 10 minutes—sharpness of the knife is your best friend here. Do not salt the fish too early; the salt will 'cook' the delicate flesh and change the texture from silky to firm. Toasting the pink peppercorns for just 30 seconds in a dry pan awakens their essential oils and makes them more fragrant.
🍽️ Serving Suggestions
Pair with a crisp, bone-dry Champagne or a mineral-forward Chablis to complement the salinity of the caviar. Serve alongside warm, buttered brioche points or thin sourdough crisps for a textural contrast. A side of lightly pickled cucumber ribbons provides a refreshing palate cleanser between bites. For a complete luxury service, present the dish on chilled marble or glass plates to maintain the temperature. Accompany with a chilled glass of premium Japanese Sake (Junmai Daiginjo) for a modern fusion twist.