500 g swordfish
500 g salmon
100 ml extra virgin olive oil
1 bunch of fresh tarragon
1 french shallot
Thinly slice swordfish and salmon, set aside on a platter.
Peel citrus fruits into segments over a bowl to save juice, and set aside.
Thinly slice shallot and fennel with a chinese mandoline.
Peel carrot and beet with ‘’turning slicer’’ and set aside.
Add marinade of extra virgin olive oil, citrus juice, pink pepper and shallot to platter of fish.
In a bowl, mix vegetables with anis seeds, chopped tarragon, extra virgin olive oil, salt and pepper. Add fish and decorate with citrus segments.