- 2 cans of Comur swordfish fillets in olive oil
- 1 slice of bread per person
- 3 orange colour sweet potatoes
- 2 tablespoons of butter
- Salt and pepper to taste
- ½ teaspoon of cumin
- 4 fresh passion fruits or 1 can of passion fruit pulp
Toast the rye bread in the oven and brush it with the fat from the can.
Make the sweet potato purée: bake the potatoes in salted water, mash with a fork and fold in the butter, seasoning with salt, pepper, and cumin.
Make alternating layers of bread, sweet potato purée and Comur swordfish fillets in olive oil. Finish with the passion fruit pulp.