Swordfish carpaccio with deep-fried anchovies

Ingredients

2 l

4 slices swordfish weighing 60 g
1 lemon
80 g Bresc Pomodori marinati
1 dessertspoon Bresc Basil puree
8 fresh anchovy fillets
¼ head lettuce
50 g tempura flour
20 g water
0.8 dl olive oil
4 g mustard
3 g Bresc Beemster garlic puree
0.2 dl white wine vinegar
4 eggs
20 g roast pine nuts
salt and pepper

Preparation method

Preheat the deep-fryer to 180°C. Place the slices of swordfish between two sheets of strong plastic foil. Flatten them with the side of a hatchet to make carpaccio. Grate and squeeze the lemon and stir it into a little olive oil. Marinate the flattened swordfish in it. Spread the lemon marinade on a plate too and arrange the carpaccio on it.
Stir 0.5 dl oil into the vinegar, mustard and garlic to make a dressing to marinate the lettuce; season it with salt and pepper if necessary. Make a batter by mixing the tempura flour and the water.Cover the anchovy fillets in batter and fry them in a deep-fryer until they are golden-brown. In the meantime, poach the eggs.
Stir the remaining olive oil together with the basil puree into the pomodori marinati to make a dressing. Sprinkle the carpaccio with salt flakes and pepper. Loosen the lettuce and mix it with a little of the garlic dressing. Assemble the carpaccio with the lettuce, pine nuts, an egg, the anchovies and drizzle the tomato-basil dressing over it.