Redfish with Wild Garlic Pesto Crust
Pesto: Wild Garlic leaves are washed and dried by a salad
centrifuge, then roughly chipped.
Pine nuts are crushed in a nut mill
Grated Parmesan cheese
Mix the four components in a mixer or the like to get a paste, season to taste to balance the quantities of the components. Take enough oil (I used half a litre for my four glasses of pesto) and taste. Fill the paste into glasses - keep in the refrigerator (donīt know how long they can be kept ...)
Redfish filets are dried, flavoured with salt and pepper and a few drops of lemon jiuce, then dusted with flour. Fry the fish for a short time in a pan with olive oil (need not be well-done). Put the fried fliets on a baking sheet. Take a sufficient amount o f the wild garlic pesto and add some bread crumbs to inspissate it. Add this to the surface of the fish filets to make a layer of 1 to 2 cm. Escallop in the oven for 20 minutes at 180 °C.
Serve with noodles of potatoes.