Swordfish millefeuille, green broccoli and purple potatoes with extra virgin olive oil

Ingredients for 4 people:

• 400 g of broccoli florets,
• 300 g of purple potatoes,
• 30 g of shelled and peeled almonds,
• 400 g of fresh swordfish,
• 2 sprigs of fresh rosemary,
• 1 level teaspoon of pink pepper,
• extra virgin olive oil Vasadonna Nocellara Etnea,
• salt

Preparation

1. Carefully clean the broccoli and divide them into small florets, boil them in lightly salted boiling water for less than 5 minutes to keep them crunchy, drain them with a slotted spoon and transfer them to very cold water, keeping the cooking water.
2. Peel the purple potatoes and cut them into thin slices, place them in a basket and steam them for approximately 7-8 minutes using the broccoli cooking water.
3. Toast the almonds in a small pan over low heat for about 5 minutes, cool it and cut them into thin flakes with a knife, divide the swordfish into small thin slices.
4. Peel and chop the rosemary not too finely, put it in a pan with 1-2 tablespoons of Vasadonna Nocellara Etnea oil, raise the heat to maximum and sear the fish quickly, turning it only once.
5. Heat slightly and cut the broccoli florets into slices, arrange a mille-feuille on the plates, alternating the purple potatoes with the broccoli and the hot swordfish, forming 2-3 layers.
6. Complete with flaked almonds, crushed or ground pink pepper and a drizzle of raw Vasadonna Nocellara Etnea oil.