Ingredients for 4 people
40 gr Butter
80 gr Carrot
120 gr Sole fillets
610 gr Swordfish
Salt and Pepper
Cut the swordfish into 3cm cubes.
Spread 2 teaspoons of anchovy paste on the sole fillets and roll them up. Add the chopped rocket, a little olive oil and pepper.
Blanch the carrots in salted boiling water and cut in half.
Mix some chopped dill with the butter, form into a thin cylinder, wrap in aluminum foil and harden in the fridge.
Place the swordfish cubes, sole rolls and carrots alternately on the skewers until all the ingredients have been used up.
Brush the skewers with oil, season with salt and then cook. Serve with slices of the dill butter.