4/6 slices of swordfish
2/3 avocados mature enough
2 spring onions
1 medium potato
1 cup of low-fat yogurt
extra virgin olive oil and salt to taste
Recommended wine: Prosecco Valdobbiadene Superiore DOCG Spumante Extra Dry
Remove the slices of swordfish on the edge of dark skin and keep aside. Clean and wash the onions and wash and peel the potatoes, then chop the onions and the potato. Steam them. Peel the avocados and toglierne the central core, then cut them into small pieces. Drain the cooked vegetables, add the avocado and place all in the mixer combining a couple of tablespoons of olive oil and yogurt, mixing until frothy; to rest the cream at room temperature. Meanwhile, pour in a pan three tablespoons of olive oil over medium heat and cook the swordfish, turning several times until desired doneness (while it is cooking, sprinkle with a little salt). When the fish is cooked, cut it into cubes possibly all the same size. Compose individual bowls for each diner pouring a few tablespoons of cream as a base and place on different squares of fish. Drizzle with a little olive oil and serve it raw.