Swordfish Olives with Honey Fungus

Name: Swordfish Olives with Honey Fungus
Yield: Serves 4
Cuisine: Italian
Ingredients: salt and pepper to taste; salt and pepper to taste; 6 tbsp olive oil; 300 g honey fungus; 1 small fresh red chilli, finely chopped; 2 garlic cloves, finely chopped; 100 ml vegetable stock; 4 tbsp fresh white breadcrumbs; 12 tbsp fresh white breadcrumbs; 12 thin swordfish slices (55 geach, about 660 g total weight); 2 tbsp pine kernels; 1 tbsp finely chopped dill; 2 eggs, beaten; 2 gherkins, cut into small cubes; olive oil for frying; plain flour for dusting; 2 tbsp finely chopped parsley; juice of 1 lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

This is an excellent combination of fish and fungi. A little patience is required to make the ‘olives’, but you will certainly be rewarded for your work. If you can’t find honey fungus, then use cultivated buna-shimeji instead.

Ingredients

12 thin swordfish slices (55 geach, about 660 g total weight)
12 tbsp fresh white breadcrumbs
1 tbsp

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

Clean the honey fungus thoroughly, then blanch in salted water for 5 minutes. Drain well.

Make the stuffing for the swordfish olives with the breadcrumbs, dill, pine kernels, cubed gherkin and eggs, seasoning well with salt and pepper.

Lay the fish slices out and place 1 tablespoon of the stuffing in the centre of each one. Roll up and secure with a wooden cocktail stick. Dust w