400 g fresh sword fish (in 1 slice), 2 bunches arucola salad, 100 g carrots sliced in sticks, a few grains of pomegranate, olive oil, lemon juice, a few mint leaves, garlic cloves, lemongrass, salt, pepper
Mince the garlic and the lemongrass. Sprinkle over the swordfish and let it stand. Mince the arucola salad and the plate with it and the carrot sticks. Cut the sword fish in very thin slices (it would be better to use the slicing machine) and place them in the plate on the salad bed. Prepare a dressing with olive oil, lemon juice, a few mint leaves, salt and pepper to taste. Pour the dressing on the fish and garnish with grains of pomegranate.