Carpaccio of swordfish

dispose of

400 g of raw swordfish
extra virgin olive oil
1 lemon
pink pepper
black pepper
salt

procedure

Filleted and boned the fish carefully, wash and pat it dry with paper assaorbente. Now a sauce prepared with extra virgin olive oil, the lemon juice (the quantity must be double than oil), a pinch of salt and a generous pinch of ground black pepper. Keep the slices of swordfish for 5 minutes in the marinade, voltatele and let them marinate for 5 minutes. Place the swordfish in the serving dish, season with the sauce and marinade with grains black pepper and pink. Complete decoration with wild fennel.