La Rosa the Strand

• Level 2, Shop 133/193 Pitt St, Sydney NSW 2000
• (02) 9223 1674(02) 9223 1674
• info@larosathestrand.com.au
• www.larosathestrand.com.au

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FISH AND SHELLFISH CARPACCIO
A recipe from Nino Zoccali’s acclaimed cookbook, Venetian Republic

Prep Time 25 minutes

2 tablespoons pistachio nuts
80 g (3 oz) swordfish fillet
80 g (3 oz) tuna fillet
80 g (3 oz) scallops
4 large scampi/langoustines
½ pomegranate
2 tablespoons lemon juice
120 ml (½ cup) Agrumato lemon extra virgin olive oil
2 tablespoons salmon roe
Sea salt and freshly ground black pepper

Preheat the oven to 170°C (325°F). Arrange the pistachio nuts evenly on a baking tray and cook for 6–8 minutes, or until lightly browned. Take the tray out of the oven and remove the nuts from the tray to prevent them from over-colouring. Allow the nuts to cool completely before roughly chopping.
To prepare the fish and shellfish, remove any skin and blood line. Peel the scampi, then cut in half and devein: do this by using a toothpick to pierce at the back of the head to a depth of a few millimetres, then lift up the end of the toothpick to scoop out the alimentary vein. Pull the vein gently to remove.
Cut the swordfish, tuna and scallops into very fine slices and arrange on individual serving plates to cover the base of each plate. Add two scampi halves to each plate.
Remove the seeds from the pomegranate by holding it over a bowl, seeds-side down, and tapping on the skin side of the fruit with a wooden spoon. The seeds will fall out. Remove any white pith from the seeds and scatter the seeds over the carpaccio.
Scatter the pistachios over the carpaccio. Combine the lemon juice and extra virgin olive oil in a small bowl and use it to dress the carpaccio.
Scatter the salmon roe over the top, and season with sea salt and pepper.
—Serves 4