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Roast swordfish roulade

HOME > COOKING WITH ESSEDUE > SECOND COURSES > ROAST SWORDFISH ROULADE

	FOR 4 PEOPLE

	40 MINUTES
	VERNACCIA DI SAN GIMINIANO - TERRUZZI & PUTHOD

INGREDIENTS:

600 GR. OF SWORDFISH
100 GR. OF BREADCRUMBS
100 GR. OF PECORINO CHEESE
100 GR. OF PARMESAN CHEESE
1 CLOVE OF GARLIC
PARSLEY
OREGANO
THYME
FRESH LEMON LEAVES
3 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL
SALT AND PEPPER
WOODEN SKEWERS

PREPARATION:

Skin the fish and cut into thin slices. In a mixing bowl, mix the breadcrumbs, the cheeses, the finely chopped parsley and garlic, half a teaspoon of oregano and half a teaspoon of thyme. Add the oil and mix until a soft, well bound, mix is obtained.

Line the fish slices on the table, use the mix to make some little sausage shapes and place on top of the fish slices. Roll the fish slices around the mix sausages, making small roulades. Wash and dry the lemon leaves. Thread the fish roulades on the skewers, alternating them with the lemon leaves.

Brush with the olive oil and cook under the grill or on a charcoal barbecue. Cook for five minutes on each side.

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