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Articles - Gourmet Pleasures:

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SWORDFISH ROLLS WITH SHRIMP AND COURGETTE IN A SPINACH MANTLE


Ingredients 

Swordfish cut into thin slices

King prawns

Courgette

Spinach leaves

Aromatic herbs

Bacon

Brandy 

Onion 

Salt and pepper

Oil

 

Method

Clean the prawns deveining and removing the tail. Slice the green part of the courgette and toss in a pan with a little oil, salt and pepper. Sauté a little onion, add the white part of the courgette and cover with stock (made with prawn heads). Once cooked, blend to a cream.

Steam the spinach briefly. Season the slices of chopped herbs, with salt and pepper. Halve a butterfly cut shrimp and courgette. Roll up the slice of swordfish, cover it with the spinach leaves and stop the whole thing with a slice of bacon. Brown in pan, Deglaze with a little brandy and covered cooking. Serve with courgette sauce.

By Baita E Salmaso

www.kesseboehmer.com