"Simplicity is the ultimate sophistication" LdV

Thursday, 26 November 2015

RED MULLETS WITH WALNUT PESTO (Rougets au pesto de noix)

(Rougets au pesto de noix)

The good thing with fish is the time; fish does not need time for cooking so it is easy and quick. Are you familiar with red mullets ? Strangely, we don't see them that often in London. In the South of France, plenty... I have invented this recipe for one of my French friend who adores Red mullet and walnuts. She is now absolutely mad about this recipe she replicates thinking about me. So sweet ;)

Wine pairing : Vin de Cassis (White) from Provence.

This Red mullets with walnut pesto is gluten free (if you use free-form pasta)...

A quick glance in your kitchen...

In your fridge
Red mullets 

In your cupboard
Walnut kernels
Walnut oil
Pine nuts
Mafaldine pasta

Serves 2

100g of walnut kernels
2 tbsp of walnut oil 
2 tbsp of ground Parmesan 
2 tbsp of pine nuts 
8 little red mullet fillets 
250g of Mafaldine pasta
Boil water for the pasta. Cook them 12 minutes.
Meanwhile, prepare the walnut pesto.
In a food processor, blitz the walnuts, walnut oil, parmesan and pine nuts to a paste. Set aside.
Pan fry the fillets in a little bit of olive oil 3 minutes one side then 1 mn the other side.
Serve with the mafaldine and the pesto.

 Rougets au pesto de noix

Pour 2 personnes

100g de cerneaux de noix

2 c-a-soupe d’huile de noix

2 c-a-soupe de Parmesan râpé

2 c-a-soupe de pignons de Pin

8 petits rougets

250g de pate Mafaldine

Cuire les pates 12 minutes dans de l’eau bouillante salée.
Pendant ce temps, préparer le pesto de noix.
Dans un robot, mixer les noix, huile, parmesan et pignons en purée grossière. Réserver.
Dans une poêle avec un petit peu d’huile d’olive, faites revenir les rougets 3 minutes d’un cote et 1 minute de l’autre.
Servir avec les Mafaldine et le pesto.

No comments:

Post a Comment