The Restaurant is located in the city center with quiet surroundings, the Bistro is a small trattoria featuring dishes that recall Sardinian cuisine, and the Next has a minimal and industrial style, with various Gourmet Pizzas, Gourmet Burgers, and our Cicchetteria on the menu.

Phone:      +39 070 672 058
E-mail: amministrazione@luigipomata.com
Address:   
Ristorante – Viale Regina Margherita 18
CAGLIARI
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SWORDFISH WITH MUSTARD

  /    /  SWORDFISH WITH MUSTARD

UTENSILS

Blender, Baking tray

INGREDIENTS

  • 800 g swordfish
  • 50 g mustard seeds
  • 25 ml soy cream
  • 4 red onions
  • 2 tbsp vinegar
  • 200 g fresh spinach
  • 100 ml sea water sauce
  • 1 tbsp coarse salt
  • 200 g soy sauce
  • 200 g balsamic vinegar
  • 200 g extra virgin oil
  • 2 g xanthan gum

INSTRUCTIONS

To begin, clean the swordfish and remove the skin.

For the sea water sauce:

  1. pour the soy sauce, balsamic vinegar and oil into the blender
  2. blend the mixture at maximum power for a few seconds
  3. Reduce the power and thicken the mixture with the xanthan to the right consistency
  4. marinate the fish in the sea water sauce for 2 hours

For the dish:

  1. mix the mustard with the soy cream
  2. clean and dice the onions and leave to soak in cold water with coarse salt for 2 hours.
  3. rinse, scald and chill the onions 3 times in acidulated water with vinegar
  4. place the swordfish on a baking tray and bake at 180°C for 15-18 minutes, depending on the size of the fish
  5. serve the fish on a platter surrounded by the mustard cream, fresh spinach and sea water sauce