Scopri

Swordfish rolls with mint courgettes

Chef Danilo Angè

Difficulty: easy

Method: 25

Cooking: 20

Difficulty: easy

Method: 25

Cooking: 20

Chef Danilo Angè

Difficulty: easy

Method: 25

Cooking: 20

Difficulty: easy

Method: 25

Cooking: 20

Method

  1. 01 / Prepare the filling for the swordfish rolls

    Desalinate capers by soaking in water for about 15 minutes

    Blend bread with desalinated capers, parsley, Parmigiano Reggiano, and orange zest

    Season with salt and pepper

  2. 02 / Prepare the fish

    Cut swordfish into slices about 3 mm thick

    Lightly brush slices with extra virgin olive oil

    Carefully cover with seasoned bread

    Roll

  3. 03 / Prepare side courgettes

    Cut courgettes first into slices, then into cubes

    Finely chop onion

    Sweat onion in a frying pan over low heat with a bit of extra virgin olive oil

    Add cubed courgettes and brown over medium heat

    Add vinegar, salt, and pepper

    Cook over medium heat for around 10 minutes

    Towards the end, add chopped mint leaves

    They are done once they are tender but crisp

  4. 04 / Cook the fish

    Put swordfish rolls on a baking tray lightly greased with extra virgin olive oil

    Cover with seasoned bread filling

    Drizzle rolls with extra virgin olive oil

    Bake in the oven at 210 °C for around 10 minutes

    When a golden brown crust forms, they are done

  5. 05 / To serve

    Transfer rolls to serving dishes

    Accompany with courgettes

Wine pairing

You can pair swordfish rolls with a young and fresh white wine such as Verdicchio, Ribolla Gialla, or Greco di Tufo. If you enjoy sparkling wine, you can’t go wrong with a Trento DOC.

To maintain their characteristic softness and succulence, swordfish rolls must be cooked right before serving, so advance preparation is not recommended.

You can prepare the side vegetables a few hours in advance and heat them before serving.

Do not bake the rolls at a temperature lower than what is indicated in the recipe; they must remain soft on the inside with a nice golden brown exterior.

Do not use too much oil; just a drizzle will suffice!

Do not forget to thoroughly desalinate the capers!

You can keep the leftover rolls in the refrigerator for the next day, reheating them in the oven at 150 °C before serving.

You can also freeze them and then let them defrost in the refrigerator before eating them.

You can use white toastie bread instead of durum wheat bread crumb.

If you have leftover fish scraps, you can chop them up and add them to the filling.

You can also use zest from citrus fruits other than oranges, like lemons.

Remember to desalinate the capers for at least 15 minutes, depending on their size and how much salt they are in.

You can replace the capers in salt with capers in vinegar, draining them well before use.

Mint goes very well with courgettes, as do other herbs such as basil, marjoram, or thyme, as long as they are fresh.

Ingredients for 4 people

For the swordfish rolls

400 g whole skinless swordfish fillet

100 g durum wheat bread, crust removed

30 g capers, desalinated

1 bunch parsley

40 g Parmigiano Reggiano, grated

Zest of 1 orange

20 g extra virgin olive oil

Salt and pepper

Salt and pepper

400 g courgettes

80 g onion

4 or 5 mint leaves

50 ml white wine vinegar

20 g extra virgin olive oil

Salt and pepper

Wine pairing

You can pair swordfish rolls with a young and fresh white wine such as Verdicchio, Ribolla Gialla, or Greco di Tufo. If you enjoy sparkling wine, you can’t go wrong with a Trento DOC.

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