Restaurant Gatto nero, Novigrad, Croatia
Ingridients:
- 150 g of swordfish
- sunflower oil
- 50 g of purple onion
- a couple of dried tomatoes
- two sprigs of rosemary
- caper flower
- one small zucchini
- one medium carrot
- alpha alpha germs
- truffle
- truffle oil
- salt
- pepper
Preparation:
In a small, narrow dish, arrange the purple onion cut into rings on the bottom. Cut the swordfish to the desired size and shape, season it and lay it on top of the onion. Add enough oil to the dish to cover the swordfish. Tear a sprig of rosemary into the oil and add a couple of dried tomatoes. Put the dish on the fire and make sure that it is prepared at a temperature not higher than 70 degrees Celsius – it must not be cooked. Once the oil is cloudy and clear again, the swordfish confit is ready. In the meantime, cut the zucchini and carrots into thin strips and blanch them in salted water. Zucchini and carrots are placed alternately on the plate as a base for the swordfish. Place the swordfish on the carrots and zucchini and garnish the plate with caper flowers, dried tomato and rosemary sprig from confit and alfa alfa sprouts. Grate fresh taftuf on top of the dish and pour a little truffle oil over it.