Put the slices of swordfish between two sheets of baking paper and flatten them with a meat tenderizer until they are thinner. Season the carpaccio with oil, coarse salt, pineapple juice and lemon balm leaves, then leave to marinate for about 15 minutes (or even longer if you want a more marinated fish).
Sift the ricotta, pick it up in a bowl and season with a pinch of salt, a mince of white pepper and finely chopped melissa leaves. Work the mixture well and add, finally, the pineapple cut into small cubes. Leave to flavor in the refrigerator until ready to use.
Drain the slices of carpaccio from the marinade, then spread a spoonful of ricotta on each of them. Roll them all on themselves forming many rolls. Put them in the fridge for a few hours.
Before serving, sprinkle the rolls with a drizzle of balsamic vinegar.