Swivels's spatula’

The fish flag, in Sicily more known as ' spatula ', elsewhere even as silver scabbardfish for its elongated shape, is a blue fish too often overlooked and undervalued. Big mistake: yummy food, cheap, It has a white flesh firm and flavorful, very versatile in the kitchen. This fish fillets are fabulous grilled liver & onions, even more good in cutlets, perfect for gratins and spring rolls. In addition, as with pig, Tip do not throw anything away: with the bones and the head becomes a delicate fish sauce and savory together. Just add garlic, parsley and tomatoes and toss the pasta. Your noodles will thank you! The swivels of spatula are a recipe and effect, perfect if you want to make a good impression on the cheap and doing very little effort. The effort will touch the fishmonger, because the only ' neo’ the spatula is the difficulty in filleting: better to leave it to a professional.

If you like the spatula and want to indulge themselves in this poor fish but tasty, also check out the spatula au gratin or the breaded fish flag with grilled tomatoes or swivels with Eggplant and provolone.

Ingredients for 4 people:

    • 8 pieces already slipped off by 20 centimeters each of banner fish
    • 200 grams of dry bread crumbs
    • 40 grams of grated Parmesan cheese
    • 20 grams of grated pecorino cheese Dop
    • 3 blueberry
    • salt and pepper
    • extra virgin olive oil as required
    • 1 clove garlic, minced
    • chopped parsley as required
    • a handful of capers

Wash and dry the fish flag and roll out each piece on a silver platter with the skin facing up. Preheat the oven at 200 degrees. In a bowl mix the breadcrumbs, the Parmesan, garlic, parsley and chopped capers, peeled and diced tomatoes. Season with salt and pepper.

Add to the mix six tablespoons of olive oil and mix well. Place the stuffing along the length of each piece of fish and roll up, stopping the roll with a toothpick.

Go over each bolting in advanced compound, well join him on all sides, especially on top to secure the fish being cooked a golden good looks. Put swivels, season with a little oil, on a baking tray lined with parchment paper and bake for 10-15 minutes, based on the size of the swivels, until they are colourful.

THE PAIRING: recommend a Alcamo Doc white: its distinctive features (savory, slightly fruity, mineral and dry) accompany this plate of oily fish, including its outline of capers and tomatoes.

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2 comments

Simona January 4, 2013 at 15:53

Looks yummy! But swivels can do even with some other kind of fish?

Reply
fratelli_ai_fornelli January 4, 2013 at 16:10

Hello Simona, thanks for the comment 🙂
The fish flag lends itself well to realize swivels, because of its shape (the threads are very long and not too thick) and its resistance (rolling it doesn't undo). But you can do similar things even with fairly thin slices of swordfish (and the rolls of ' sword’ publish them wholeheartedly).

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