Endive barchette with swordfish

200 gr. of smoked swordfish
250 gr. of cottage cheese
8 large leaves of Belgian endive
Chives, parsley
Olive oil, salt, black pepper (as needed)

Carefully wash and dry the endive leaves. Add chives and finely chopped parsley to the cottage cheese. Place one slice of swordfish on an endive leaf, folding it so that it does not stick out. With the help of a spoon, scoop some of the seasoned cottage cheese mixture covering up the swordfish slice. Serve on a plate, two barchette per portion, seasoning them with salt, pepper and oil as needed.