Skewers Of Swordfish With Dill

Preparation:

Preparation: Cut the swordfish into 2 cm cubes, add the chopped rocket, a drizzle of oil and pepper. Spread 2 teaspoons of anchovy paste on the sole fillets and roll them up. Blanch the carrots in boiling salted water and cut them in half. Mix the chopped dill with the butter, give it the shape of a cylinder, wrap it in aluminum foil and let it harden in the fridge. Alternate the swordfish cubes, sole rolls and carrots on the skewers. Brush the skewers with oil, salt them and cook them in a preheated oven at 200 degrees for 5 minutes; serve them with sliced dill butter.