FISH & SHELLFISH CARPACCIO

Serves 4

FINELY SLICED SEAFOOD IS ADORNED WITH SALMON ROE, POMEGRANATE AND PISTACHIOS FOR A DISH THAT IS PRETTY AS A PICTURE

2 tbsp pistachios

80g swordfish fillet

80g tuna fillet

4 large scampi/langoustines

80g scallops, without roe

½ pomegranate

2 tbsp lemon juice

½ cup Agrumato lemon extra virgin olive oil

2 tbsp fresh salmon roe

Sea salt and freshly ground black pepper

1. Preheat oven to 170°C. Spread pistachios on an oven tray and toast for 6-8 minutes, or until lightly browned. Transfer to a bowl immediately to prevent over-colouring. Allow to cool completely before roughly chopping.

2. To prepare fish and shellfish, remove any skin and blood line from swordfish and tuna. Peel scampi, then cut in half horizontally and remove vein: do this by using a toothpick inserted under vein to lift up and then gently pull out.

3. Thinly slice the swordfish and tuna, then thinly slice scallops into rounds. Arrange on individual plates. Add two scampi halves to each plate.

4. Remove the arils from pomegranate, removing any white pith. Scatter arils and pistachios over the carpaccio. Combine lemon juice and olive oil in a small bowl and dress the carpaccio.

5. Scatter salmon roe over the top, and season with salt and pepper.

tip

Agrumato is a traditional Italian method of pressing fruit with olives to produce flavoured oils. Agrumato lemon extra virgin olive oil is available from essentialingredient.com.au.

“Named after Vittore Carpaccio, the Renaissance painter famous for his use of vivid colours, the original carpaccio dish was first plated at the iconic Harry’s Bar in Venice – one of the most famous restaurants in history.”