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Fried swordfish rolls di pesce spada braciole Recipe

Fried swordfish rolls di pesce spada braciole

Recipe Ingredients for Fried swordfish rolls di pesce spada braciole

AmountIngredient
4 pcs Thin fillets of swordfish for rolling
some Salt
1 pc Onion
2 pcs Garlic cloves
4 pcs Sprigs of thyme
1 / 2 bunch Flat-leaf parsley
3 tbsp Olive oil (2)
2 tbsp Fd onion oil (1)
3 tbsp Breadcrumbs
1 tbsp Capers
some Pepper
50 g Provolone cheese
1 pc Lemon
1 / 2 bunch Flat-leaf parsley
2 pcs Oregano branches
some Salt
some Sugar
50 cl Water
60 cl Olive oil
some Pepper

Fried swordfish rolls di pesce spada braciole Recipe Directions

Wash fish, pat dry, salt lightly, refrigerate. Remove onion and garlic, thyme and pluck Petersileinblättchen wash. All finely chop up a teaspoon of thyme. Onion and garlic in olive oil (1) fry. Breadcrumbs to fry. Mix with herbs and capers. Add salt and pepper.

Cut cheese into slices. Sprinkle crumb mixture with fish slices, roll up the cheese on set. Rolls with wooden sticks stuck. Pan with some olive oil (2) auspinseln to heat. Rolls into place, a little oil (2) überträufeln. Cook over gentle heat around 7 minutes.

Squeeze lemon for the sauce. Finely chop the parsley and oregano. A little salt and a pinch of sugar dissolved in warm water. Pour olive oil into a small bowl, place the warm water bath. Pour vigorous beating (with a whisk), the water and the lemon juice slowly. Season with Pfefffer. Stir in oregano and parsley and serve with the fish rolls.


 

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