- 400g/14oz middle-cut loin of swordfish, cut into 8 slices
- 4 tbsp olive oil
- 16 cocktail sticks
- 110g/4oz fresh breadcrumbs (no crust)
- 3 tbsp extra virgin olive oil
- 20g/1oz capers in brine
- 6 fillets of anchovies in olive oil
- 1 small garlic clove
- 10g/½oz flat parsley leaves
- 10/½oz fresh mint leaves
- lemon zest grated
- freshly ground black pepper
- ½ fennel bulb, sliced thinly, blanched and patted dry
- ½ white onion, sliced thinly, blanched and patted dry
- salt and freshly ground black pepper
- lemon juice
- extra virgin olive oil
- few strands of saffron, for decoration
- fennel leaves, chopped roughly, for decotation
- small tomatoes, diced, for decoration
- In a food processor, pulse the filling ingredients The resulting mixture should be fluffy.
- Flatten the swordfish slices between two sheets of cling film using the flat side of a meat cleaver.
- Divide the filling mixture into 8 small sausage shapes by pressing it in your hand. Place on the swordfish and roll, ensuring the sides are closed. Secure with cocktail sticks.
- Fry in oil until golden brown, turning to get even browning all over.
- To make the sauce, mix all the salsa ingredients together thoroughly.
- To serve, put some fennel salsa on a plate, 2 swordfish rolls on top and decorate with saffron strands, roughly chopped fennel leaves and tomato cubes.