This recipe is inspired by my Sicilian cookbook and I wanted to make it auite sometime ago but I couldn’t find the proper fresh fish. Not the right season. But I finally got it!!! The recipe works with anchovies, sardines or little mackerels (what I got). I used fish prepared for sashimi so it’s very easy to make. The original recipe used some chapelure (dry bread crumbs, or panko) but instead I used hazelnut powder. The spinach and pasta are my addition too. 

Kumquat and makerel rolls: 

– 5 to 10 anchovies, sardines or little mackerels (鯵-アジ)  depending on the size

– 10 wooden toothpicks  

– 4 tbs of hazelnut powder

– olive oil for the cooking

Wash the kumquats and cut the stem and bottom. Wash and prepare the fish in filets. Roll the filets around the kumquats and fix with a toothpick. Depending on the size of the filets you may need 1 or 2 to wrap the whole fruit. Put the hazelnut powder in a small dish and roll the fish in. In a heated and olive oil greased frypan cook until almost golden. Serve like this, or as I did with pasta, spinach…