CookEatShare is also available in English
Cerrar
click to rate
1 voto | 4151 views

In the restaurant we cut this on an electric slicer. It is faster and more accurate than by hand.
It is also dangerous if the fish is frozen to hard or if it is not frozen at all and is to soft.

“Trick is to have it semi frozen when cutting home cooks I do not suggest the machine method use the method stated above it is safer and produces good results if done with care and not working to roughly with the slices of fish once pounded thin to avoid tears and holes that will make for an amateurish braciole and also allow for the filling to “OOZE” out when cooking…defeating the whole filling process.”

* Tip – “Do not let the machine run and run with the ingredients, the machine will get way to hot. Pulse always on and off…pulse in the eggs an stop…a little chunky or not completely smooth is better than heating it up to much and making a very unattractive paste or gooey mixture!”





Tiempo de Prep:
Tiempo para Cocinar:
 
Tags:

Ingredientes

  • Ingrédients: Serves 3-4 with 2-3 braciole on a skewer.
  • swordfish steaks cut 1 ¼ -1pound thick
  • lemon – 1 ( juiced )
  • salt (Kosher) to taste
  • Fontina cheese – 16 ounces
  • garlic cloves – 8 medium seize
  • Italian parsley – 40 sprigs (approximately)
  • basil leaves – 16
  • pine nuts – 8 tablespoons (toasted)
  • Reserved fish trimmings
  • eggs- 4-6 (medium)
  • Bread crumbs
  • yellow raisins – 2 tablespoons
  • Bay leaves – to layer in between braciole on skewer
  • Skewers soaked in water (24-48 hours)
  • Extra Virgin Olive Oil
  • Arrange over sautéed broccoli rabe. Garnish with tapanade and tomato vinaigrette

Direcciones

  1. To make the Braciole
  2. :
  3. o Divide each 1 ¼ lb cut of swordfish in half.
  4. o Trim up and clean make even. (Disregard any blood line and dark areas)
  5. o Soak fish for ½ hour in lightly salted and lemon water
  6. o Then pound out between 2 pieces of oiled plastic wrap (Thin no tears)
  7. o Easier to do if the fish is very cold or semi frozen,.
  8. o Reserve usable trimmings for filling.
  9. Filling for braciole:
  10. • Process the cheese, garlic, parsley, basil, pine nuts, and raisins, in a food processor, using the “PULSE” option.
  11. • Add salt and pepper to taste
  12. • Add the eggs with quick pulses one at a time Keep a thick -ish consistency
  13. • Work fast when the mix gets to warm it will become gummy
  14. • Spread the filling on pounded swordfish
  15. • Place more filling in the center rather than the ends
  16. • Sprinkle with bread crumbs
  17. • Roll up tightly, skewer closed so cheese doesn’t come out
  18. • Place in freezer to firm up
  19. • Skewer fish 3 to a portion alternate with bay leaves.
  20. • Reserve till service
  21. • Grill gently
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment