2nd Sword fish rolls with cherry tomato soup

Yum, the swordfish itself was a lovely creamy texture fish, with the tomato and bread filling on top of a fresh tomato "thick cold soup"

Cut swordfish on meat slicer at size 2. Lay 2 slices to overlap and fill with a sausage shaped mix of breadcrumbs, cherry tomatoes, fried eggplant which have been cooked and set aside, chives, basil, a splash of fresh tomatoes sauce to give it some moistness, almonds and mint. Salt and pepper olive oil. Roll and set in the fridge top with a sprinkle of dried chives while you prepare the soup.

Make a fresh tomato soup of 2 cups cherry tomatoes, a splash of red wine vinegar, basil about 6 leaves and ¼ tea chilli powder. Blitz till very smooth. Add in slowly EVO so it emulsifies a little, taste and alter. Cook fish in the oven at 160 deg for 8-10 mins. Serve on the soup and top with an oven dried crouton of local black bread.

This is an ancient black grain to make "pane nero" that had come back into local food fusion here in Di Castelvetrano.