Swordfish carpaccio with capers sauce


  • 14,1 oz swordfish cut into thin slices;
  • 4 medium sized boiled potatoes;
  • Arugula;
  • Extra virgin olive oil;
  • 1,7 oz bacon;
  • Salt;
  • Black ground pepper;
  • 3 tablespoons Legnano capers;
  • 2 lemons;



Prepare the sauce: pick capers in a bowl and cover with water.

After 15 minutes squeeze and chop them finely.

Gather the mixture into a sauce bowl, dilute with plenty of oil and the lemon juice filtered. Try it and, if necessary, add oil or lemon juice.

Arrange on a serving plate the fish slices in concentric circles, sprinkle them with salt and pepper, spread over the sauce.

Keep in the refrigerator for about half an hour.

Before bringing to the table garnish with arugula and with boiled potatoes cut into slices and seasoned with a little olive oil, salt, pepper.