Swordfish carpaccio with vegetable tartare

Remove the skin and backbone from the swordfish steak. Sprinkle with salt and thyme.
Marinate in the fridge for a few hours, then wash well and dry with kitchen paper.
Clean and wash the vegetables, dice them and dress with P.D.O. Valli Trapanesi oil, salt and lemon juice.
Cut the fish into thin slices and arrange on a bed of seasonal salad.
Distribute the diced vegetables on the carpaccio, dressing it in the process.