Swordfish Sticks With Aubergines In Panure Of Pistachios

Preparation:

Preparation: Cut the swordfish, cut into fillets and brown them in a non-stick pan with extra-virgin olive oil and rosemary. Season with pepper, deglaze with the wine and continue until cooked through. Take the aubergine, cut it into slices, dip them first in the beaten egg and then in the pistachio panure. Fry the aubergine slices in peanut oil and season with salt. Wrap the swordfish fillets in the aubergine slices. On the side, blend the tomatoes with the basil, a drizzle of extra-virgin olive oil and finally season with salt. Serve the swordfish sticks on top of the tomato puree.