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Swordfish, strawberry carpaccio and pistachio pesto.
Ingredients
o Salt
o Sichuan pepper
o Pistachio oil
o Basil
o Strawberries
Raw pistachios
o A slice of swordfish
Preparation
o Prepare the pesto by grinding pistachios, pistachio oil, basil leaves, and possibly garlic and parmesan.
o Adjust seasoning. Put in a pot. Heat the grill.
o Place the slice of swordfish on it.
o Once the swordfish is cooked, keep warm.
o Cut strawberries into thin slices. Arrange on a baking cloth.
o Bake at 150 ° C for several minutes.
o Gently pour the strawberries square or rectangle lightly cooked on the platter.
o Sprinkle Szechuan pepper to enhance the taste.
o Place the slice of swordfish on the top.
o Add a strip of pesto and some crushed pistachios.
Tips
You can add 1 or 2 basil leaves on the plate.