List of Ingredients
- milk
- potatoes
- 3 OZ. of kohlrabi
- 2 OZ. of carrots
- 2 OZ. of Belgian endive
- 8 of slices smoked swordfish
- 8 of shrimp
- Vegetable broth
- Wild fennel
- Extravirgin olive oil
- Salt
- Pepper
Method
Peel and thinly slice the potatoes; place them in a saucepan and cover with the milk and 1/3 cup of water. Season with salt and pepper and cook for 30 minutes until they begin to fall apart. Puree into a smooth and creamy sauce; if it’s too thick, you can dilute with a bit of vegetable broth.
Trim the vegetables and cut them into strips; place them in a bowl, drizzle with oil, and season with salt and a few fennel fronds. Set aside to marinate while you continue cooking. Remove the heads from the shrimp, then peel and devein the tails. Toss the shrimp in a bit of olive oil, then sauté in a dry non-stick pan sprinkled with salt for 1 minute on each side.
Top the swordfish slices with the dressed vegetables and one cooked shrimp, then roll everything up. Spread some potato puree onto each plate, top with two rolls, garnish with fennel fronds and serve.