Smoked swordfish carpaccio
Having friends over for a last-minute aperitif and dinner? Chefs de Tahiti has come up with a simple, quick and flavorful recipe that goes perfectly with your favorite glass of wine.
- A few slices of smoked swordfish
- 3 tablespoons olive oil
- 1 tablespoon local tarragon
- 1 lemon
- 1 oignon
- 1 Kaiken Estate Chardonnay 2021
Arrange your slices of smoked swordfish on a plate Mix your 3 tablespoons of olive oil, your tablespoon of chopped tarragon and the juice of your squeezed lemon Add your finely chopped onion to your mixture Pour the mixture over your swordfish slices Season lightly with salt and pepper Set aside, ideally for one hour, in the fridge Serve chilled, accompanied by hot rice or bread of your choice
Tips from Chefs de Tahiti
This simple, tasty dish goes perfectly with a glass (or two) of Kaiken Estate Chardonnay 2021. Indeed, it gives off aromas reminiscent of tropical fruits such as pineapple,
Visually, its bright yellow hue and golden reflections invite tasting. Once on the palate, this wine leaves a subtle hint of lemon zest, adding a touch of freshness.
As for its soft, elegant texture, it gives a sensation of finesse and delicacy.
Chardonnay is Argentina’s most famous white grape variety, and one of the most popular in the world. The unique flavors of this wine come from Argentina’s exceptional climate, where the vines grow at altitude (over 1,000 meters above sea level) and benefit from abundant sun exposure.
Chardonnay wines can vary in style, from dry and fresh to rich and buttery, depending on winemaking techniques and terroir. The Kaiken winery, located in Argentina’s Mendoza wine region, is renowned for producing top-quality wines.
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