Sword roll with eggplant caponata and saffron rice
Instructions
Prepare rice pilaf with saffron.
Brown oil and onion, add the swordfish roulade, add salt, pepper and sprinkle with breadcrumbs, sprinkle with wine.
Aside from Brown garlic, olive oil, anchovies and add the diced eggplant.
Make a stencil with rice and serve upside down on the plate with the fish and the caponata.
Ingredients and dosing for 4 persons
- 1 slice of swordfish
- 1 eggplant
- 4 tablespoons of rice pilaf
- 1 envelope of saffron
- 1/2 onion
- 2 anchovy fillets
- White wine
- Broth
- Breadcrumbs
- Olive oil extra virgin
- Salt
- Pepper