Swordfish skewers with dill
Instructions
Cut the swordfish in 2 cm bolts sideways, join the shredded arugula, a drizzle of olive oil and pepper.
Spread 2 teaspoons anchovy paste on the sole fillets and roll them up.
Blanched carrots in boiling salted water and cut them in half.
Mix chopped chopped dill butter, give it the shape of a cylinder, wrap it in aluminum foil and let it harden in the refrigerator.
Alternate on skewers the swordfish, the sole rolls and carrots.
Brush with oil, sprinkle the pretzels skewers and cook in the oven already warm to 200 degrees for 5 minutes; serve with dill butter, sliced.
Ingredients and dosing for 4 persons
- 200 g of swordfish (from 200 g slices)
- 4 sole fillets
- 1 bunch of arugula salad
- 4 small carrots
- Anchovy paste
- 50 g of butter
- Dill
- Olive oil
- Salt
- Pepper