Any Round Oily fish can be used for this recipe, such as Swordfish, Mackarel, Bonito, and Lampuka. In this case I used Sawrella which is from the Tuna Family with a creamy flesh. Make sure that you cut fillets evenly and never cook more than 10 minutes. Fish should be slightly bouncy to the touch and not firm and rigid.
1.5K Whole Tuna Fish Filleted and skin removed
12-16 slices parma ham
1 teaspoon Nigella seeds
2 tbsp Olive Oil
1 tbsp chopped fresh herbs
1 clove garlic crushed
Salt & Pepper
Jerusalem Artichoke Salsa
500g Jerusalem Artichokes
2 clove Garlic
1/4 tsp grated lemon rind
Salt & Pepper
1 tbsp Olive oil
1 tsp chopped fresh parsely
Tomato Conserve
400g Tomatoes, peeled, deseeded and chopped
1 clove garlic crushed
1 tbsp olive oil
2 tbsp Maple Syrup
1 tbsp capers in vinegar
Salt & Pepper
1 tsp chopped fresh marjoram
Pre Heat oven to 200c. In a glass bowl, add nigella seeds, 2 tbsp Olive Oil, crushed garlic, chopped fresh herbs and season with salt & Pepper. Mix well then cut fish into 1 inch cubes and transfer half of them to the marinade and mix to coat well. Cover with cling film and set aside. Cut each parma ham slice in two. Wrap the remaining fish in Parma ham to make rolls. Skewer alternatively with the other fish and arrange on a baking Tray. Bake for just ten minutes then serve on a bed of artichokes and spoonfuls of tomato conserve.
Jerusalem Artichoke Salsa
Clean and scrub Jerusalem artichokes and chop into small dice. Add to a pan and fill with enough water just to cover. Add crushed garlic, grated lemon rind, olive oil, parsely and salt & pepper cover and bring to boil. Lower heat then simmer with lid ajar, till all liquid nearly evaporates and artichokes are tender to touch. Turn heat off and keep warm till needed.
Tomato Conserve,
Put tomatoes, garlic, olive oil, maple syrup and chopped marjoram in a casserole and bring to boil. Cook uncovered till sause reduce by half and it becomes thick and pulpy. Turn off heat, add capers and season with salt and pepper.
