Swordfish In Carpaccio

Preparation:

Preparation: Prepare the slices of swordfish seasoned with lemon and a sprinkling of white pepper on a serving plate and put them in the fridge. Cut the tomatoes and blanch them in olive oil with the chopped basil and a pinch of salt. Cook for a few minutes, then pass them through a vegetable mill to obtain a homogeneous sauce without skins, which you will reduce over medium heat if too liquid. Serve the fish accompanied by the well-cooled sauce.