Friday at my house is fish, and for dinner, I tried my hand at preparing rather unusual rolls, especially as combinations of flavor, but in the kitchen I like to experiment and dare, someone will turn up their nose when reading the ingredients, but I assure you which are a real delicacy. The sciabolata, spatula or flag fish is a lean fish, particularly digestible and with a good content of omega 3, typical of the southern regions. Let's see together how to prepare this delicious dish.
Time of realization: 1 now
Degree of difficulty (1 to 5): 1
Ingredients for people 4
450 g of filleted scabbard fish
4 violet or violet artichokes
2 cloves of garlic
1 tablespoon of pitted olives
1 teaspoon of desalted capers
Roman mint to taste
parsley to taste
pepper to taste
1 tablespoon of peeled hemp seeds to taste
100 g of smoked provolone
6 bay leaves
extra virgin olive oil as required
Procedure for making scabbard fish swivels with artichokes and provolone
Obtain two fairly long fillets from the fish, such as to wrap the artichokes along the entire perimeter. Prepare a mince with the garlic, olives, capers and herbs. Sprinkle the fillets with part of the aromatic mixture.
Clean the artichokes by removing the hardest outer leaves, cut off the upper cap, the stem and dig them inside. Dip them in water acidulated with lemon juice for a few minutes. With your hands gently spread the leaves from the center of the artichoke flavored with another part of the chopped herbs, pepper and oil.
Transfer them to a high-sided pan that can contain them vertically, add garlic, oil, mint, parsley, salt and pepper to taste, pour 2-3 cm of water and cook covered for about 10-15 minutes or until until they are soft but not overcooked, otherwise they will mash during the preparation of our dish.
Cut two pieces of provolone, stuff the heart of the artichoke, crumble the rest as much as possible and sprinkle it over the fillets previously flavored with the chopped herbs, capers and olives. Salt lightly.
Gently roll the fillets around the artichokes, close with a toothpick.
Oil a baking dish, place 2 bay leaves on the bottom placed on top of the saber swivels, sprinkle the surface with the last part of herbs, hemp seeds and with a drizzle of oil bake in a preheated oven for 15-20 minutes at 180 ° C.
The recipe was made by Strube Efrat.
