SWORDFISH ROLLED IN EGGPLANT WITH TOMATO CONCASSÉ AND FRESH GENOESE PESTO

Slice the aubergine using a slicer, season with salt and oil, and place in a pan to brown gently on both sides, then place on parchment paper. Blanch the tomato in boiling water, ensuring it remains firm, then peel it and leave it to cool in water and ice before seeding and dicing it. Cut the swordfish into slices measuring 5 cm in length and 1.5 cm in thickness, season with salt and oil, and sauté quickly. Wrap the swordfish in the aubergine and bake at 180°C for 3-4 minutes. On a serving plate, spread the fresh Genoese Pesto and place the 3 rolls of swordfish on top. Pour some tomato concassè over each roll and garnish with a basil leaf. Sprinkle with herbs.