Swordfish Skewers With Dill

  • Difficulty: experienced


Ingredients for 4 people

40 gr Butter

80 gr Carrot

120 gr Sole fillets

610 gr Swordfish

Anchovy paste


Olive oil


Salt and Pepper


Step 1

Cut the swordfish into 3cm cubes.

Step 2

Spread 2 teaspoons of anchovy paste on the sole fillets and roll them up. Add the chopped rocket, a little olive oil and pepper.

Step 3

Blanch the carrots in salted boiling water and cut in half.

Step 4

Mix some chopped dill with the butter, form into a thin cylinder, wrap in aluminum foil and harden in the fridge.

Step 5

Place the swordfish cubes, sole rolls and carrots alternately on the skewers until all the ingredients have been used up.

Step 6

Brush the skewers with oil, season with salt and then cook. Serve with slices of the dill butter.