Swordfish carpaccio with yuzu jam

Ingredients

Native to Asia, yuzu is grown mainly in Japan, which is both its largest producer and its largest consumer. Resembling a big lemon, it has a thick, knobbly skin and many large pips, and is eaten at various stages of ripeness, from green through to yellow.

Yuzu has a very distinctive taste, somewhere between lime, yellow grapefruit and mandarin, with a pronounced acidity much prized by citrus lovers.

Very fashionable for some years now, yuzu is as good on toast, in a dessert or with fromage blanc, as it is as a condiment for savoury dishes. La Chambre shares its favourite recipe with you: refreshing, and a world away from the everyday!

INGREDIENTS FOR 2 PEOPLE

• 180 g fresh swordfish fillet
• 1 small fennel bulb
• 1 quarter of a pomegranate
• 20 g yuzu jam or Lemon Ginger jam
• 40g water
• A few mint leaves
• A slice of stale country bread
• Olive oil
• Fleur de sel, Sichuan pepper

EQUIPMENT

• A saucepan
• A sieve
• A blender
• A paring knife
• Greaseproof paper

Instructions

1. In a saucepan, bring the water and the yuzu or Lemon Ginger jam to the boil. Leave to reduce, then strain through a sieve.
2. Blitz the bread in a blender to fine breadcrumbs. Add a drizzle of olive oil and mix well.
3. Spread over the grill pan lined with greaseproof paper, then brown under the oven grill for a few minutes. Watch it closely, or the breadcrumbs will burn!
4. Slice the swordfish into thin strips with the paring knife and leave to marinate in the yuzu syrup with a tablespoon of olive oil. Season with salt and pepper.
5. Finely slice the fennel and remove the pomegranate seeds.
6. Arrange the fish, the fennel and the pomegranate on two plates. Add strands of yuzu or Lemon Ginger jam and the mint leaves. Finish with the golden breadcrumb crust. Season with salt and pepper.
7. Serve straight away!

To carry the sweet-and-savoury pairing further, discover our fruit jams.