Swordfish Olivette

Preparation:

Preparation: Peel the swordfish, then chop it finely and transfer it to a bowl. Soak the breadcrumbs in the milk, then squeeze it and add it to the fish. Finely chop the basil, the garlic and the anchovy fillets and add them to the other ingredients together with the grated Emmental cheese and the eggs; season with a pinch of salt and a pinch of pepper and mix everything with a wooden spoon, stirring until you get a perfect blend. Obtain from the mixture some pellets the size of an apricot, heat the oil in the iron frying pan and start to color the fish croquettes, gently turning them over with a spatula; as they are ready, place them on a sheet of absorbent kitchen paper to remove any excess grease and keep warm. Finally, arrange the "swordfish olives" on a serving plate, decorate them with serrated slices of lemon, and serve piping hot.