Swordfish roulades
Instructions
Make the filling by mixing with 100 g chopped swordfish with crumbs, capers, green olives, minced parsley, grated Parmesan cheese, tomato sauce, 500 g of olive oil, salt and pepper.
Cut the remaining 700 g in swordfish and scallops 16 coils.
Put on a bit of the dough, roll the scallops to make 16 spring rolls and 4 four infilzarle on a skewer, dip into the oil and cook on charcoal putting just the salt.
In a few minutes will be prepared and beautifully coloured well-cooked.
Serve preferably with salmoriglio ' sauce '.
Ingredients and dosing for 4 persons
- 800 g of swordfish
- 200 g of white bread crumbs
- 20 g of chopped capers
- 20 g of green olives
- Chopped parsley
- Grated parmesan cheese
- Olive oil
- Tomato sauce
- Salt
- Pepper