Fillet of bass pesto and crumble with Périgord nuts

Easy With nut 20 min of preparation - 30 min of cooking 4

Par Geneviève LENAIN – École des Gourmets – Paris

  • 1

    PREPARATION OF PESTO :

    Peel the cloves garlic and mix it with parmesan cheese, basil leaves and walnut oil. Season.

  • 2

    PREPARATION OF THE CRUMBLE :

    Crush the nuts. Mix the butter, flour and nuts with your fingers.

    Spread this paste on a baking sheet at 200°(Th.7) for 15 minutes

  • 3

    Wash and cut in four the mushrooms, make go back in the walnut oil.

  • 4

    Cook on the pan the filet of bass during 7 minutes.

  • 5

    Draw up in a plate mushrooms with crumble. Dispose the filet of bass embellished with the walnut pesto.