Fillet of bass pesto and crumble with Périgord nuts
Par Geneviève LENAIN – École des Gourmets – Paris
PREPARATION OF PESTO :
Peel the cloves garlic and mix it with parmesan cheese, basil leaves and walnut oil. Season.
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
Wash and cut in four the mushrooms, make go back in the walnut oil.
Cook on the pan the filet of bass during 7 minutes.
Draw up in a plate mushrooms with crumble. Dispose the filet of bass embellished with the walnut pesto.