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Espada Rolls with Tapenade Recipe
Espada Rolls with Tapenade
Benoît Sinthon, Il Gallo d'Oro, Madère
Benoît Sinthon, Il Gallo d'Oro, Madère
Total time: 30 to 60 minutes
Preparation and cooking time: 30-40 minutes
Difficulty: Easy
Chef's Note
You could substitute sole or turbot for the espada in this recipe.
Ingredients for 5 servings
- 600 g (1 lb. 5 oz.) Espada or Black Scabbard Fish
- 150 g (5 oz.) tapenade
- 150 g (5 oz.) confit tomatoes**
- 150 g (5 oz.) confit red peppers**
- 350 g (12 oz.) raw zucchini
- 150 g (5 oz.) ratatouille
- Olive oil
- Dill sprigs for garnish
  1. fillet and bone the espada and cut into 10 cm (4”) long pieces, allowing 5 per person;
  2. spread the tapenade on the skin side; roll into paupiettes;
  3. with a knife, chop the confit tomatoes and peppers; heat and keep warm*;
  4. slice the zucchini into thin strips, allowing 3 per person;  blanch for a few seconds in boiling water; pass under cold running water to stop the cooking;
  5. roll each strip up and fill with the hot ratatouille; keep warm*;
  6. just before serving, fry the fish in a little olive oil for about 30-45 seconds on each side;
  7. on each plate, place 5 rolls of espada and 3 strips of stuffed zucchini; place some of the tomato-pepper mixture in the center of the plate and serve immediately.

Hints and tips
*preheat your oven to medium 15 minutes before you begin cooking; turn it off. You can now use it to keep food warm.

**prepare the confit tomatoes by placing them in a small saucepan with a big pinch of sugar; cook over low heat until the tomatoes achieve a jam-like consistency and the juice has evaporated; do the same for the peppers, adding a tablespoonful of water, since peppers contain little water on their own.

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