Description
Hake fillet stuffed with pesto sauce from Michel guérard. Heck - a real godsend for the connoisseurs of fish dishes: inexpensive, sold everywhere, is rich in nutrients. Fish for this recipe turns out tangy and at the same time very gentle taste. Red sauce has become quite popular in French cuisine (original title sauce vierge - the "virgin sauce") by Michel Gerar, the legendary three-star chef.
Ingredients
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Tomato
1 piece
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Salt
-
Black pepper
-
Lemon juice
2 Tbsp
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Parsley
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Garlic
1 tooth
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Pepper
0.25 piece
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Coriander
0.5 tsp
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Olive oil
3 Tbsp
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Heck
600 g
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Green onions
-
Garlic
4 tooth
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Basil
50 g
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Pine nuts
1 Tbsp
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Olive oil
1 Tbsp
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Soft cheese
70 g
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Salt
-
Black pepper
Cooking
Prepare pesto sauce: in a coffee grinder (a food processor) grind Basil, garlic, pine nuts, cheese. Add salt, black pepper and olive oil. Mix well.
In boiling water for a few seconds we omit the arrows of the bow,
The garnish for this dish is basmati rice mix - drop the bags in boiling salted water and cook for 15 minutes.
Carve the fish, remove the bones. On the part of the fillet spread pesto,
Cover with the second part of the fillet,
Connect the arrows of the bow.
Fry in heated pan on both sides and cover with a lid.
Prepare a red sauce from Michel guérard. Cut vegetables,
On a heated olive oil fry the tomato and garlic
Add bell pepper, Basil, coriander,
And parsley. Tormented a few minutes, add lemon juice.
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