cookbook

Swordfish carpaccio with Fourme d’Ambert

Ingredients for 4 persons

Fourme d’Ambert (100 g) / Swordfish (ask fishmonger to slice thinly) (600 g) / Olive oil (6 tablespoons) / Lemon (1/2) / Dill (2 sprigs) / Salt / Pepper

Directions

Wash, drain, and cut up the dill with scissors. In a salad bowl, make a vinaigrette by crushing the Fourme d’Ambert with a fork, then adding the juice of a half lemon and olive oil. Season with salt and pepper. Rub the plates with oil, then arrange the thin swordfish slices on them and coat with vinaigrette. Sprinkle on the dill. Serve after chilling briefly in the refrigerator.

Accompaniment

Coteaux du Génois