1 pack of Swordfish tail Selo de Mar
3.50 oz of watercress
0.17 oz of pickled lemon, diced
For the tomato pickles:
10 cherry tomatoes
50 ml of honey
50 ml of rice vinegar
Start by mixing the honey with the rice vinegar, add the tomatoes and set aside in the refrigerator for one week
Place the tomato pickles on a plate, arrange the lemon confit and the slices of swordfish tail. Add the watercress and season everything with the water from the pickles.
Junte o agrião e tempere tudo com a água dos pickles.
In addition to the Swordfish tail pack, we used the products of the producers, Quiosque da Natureza, Microgreens, Prata de Mel.
