Swordfish pillows
Instructions
Skinned swordfish and tritatelo finely and transfer it into a bowl.
Make breadcrumbs soaked in milk, then squeeze it and add to the fish.
Finely chop the Basil, garlic and anchovy fillets and add to other ingredients along with the grated emmenthal cheese and eggs; season with a pinch of salt and a pinch of pepper and mix with a wooden spoon, stirring until you get a perfect amalgamation.
Obtained from the mixture of bullets the size of an apricot, you heat the oil in a cast iron pan of fried and start to cook the fish croquettes, rivoltandole gently with a spatula; as they are ready, place them on a sheet of kitchen paper towel to lose excess grease and keep them warm.
Placed in the "swordfish pillows" on the serving dish, decoratele with scalloped slices of lemon, and serve piping hot.
Ingredients and dosing for 4 persons
- 400 g of swordfish
- 50 g of breadcrumbs
- 1 glass of milk
- 1 sprig of basil
- 1 clove of garlic
- 8 anchovy fillets
- 50 g of emmenthal cheese
- 2 eggs
- Salt
- Pepper
- Flour
- 1 glass of olive oil
- 1 lemon