Ingredients

Steps

• Pulse the filling ingredients in a food processor until the mixture is fluffy.
• Flatten the swordfish slices between sheets of cling film using a meat cleaver.
• Divide filling into 8 small sausage shapes, roll into the swordfish slices, and secure with sticks.
• Fry the rolls in oil until golden brown and evenly cooked.
• Mix the fennel, onion, salt, pepper, lemon juice, and olive oil to make the salsa.
• Serve the rolls over the salsa and garnish with saffron, fennel leaves, and tomatoes.