Salmon trout and pesto rolls
Serves 4
Ingredients:
For the pesto:
Small bunch lovage
1 bunch parsley
100 g pine nuts
50 g Parmesan, freshly grated
100 ml sunflower oil
Salt
For the fish:
4 small salmon fillets (each
approx. 150 g, skinned)
Freshly ground black pepper
For the vegetables:
200 g cherry tomatoes
6 small pattypan squashes
(or 200 g pumpkin)
2 bunches spring onions
100 g mange tout
Salt and freshly ground
black pepper
3 sprigs thyme
2 tbsp butter
Method:
1. Wash the lovage and parsley, and strip the
leaves from the stalks. Sauté the pine nuts in
a heated pan without using oil until golden.
Mix together the lovage, parsley, Parmesan,
oil, pine nuts and a pinch of salt to make the
pesto.
2. Wash and pat dry the fish fillets. Season with
pepper. Spread a little of the pesto over each
fillet, roll up and secure with a cocktail stick.
3. Wash and halve the cherry tomatoes and
pattypans. Wash and trim the spring onions,
and cut into 4 cm lengths. Wash the mange
tout and place with the tomatoes, pattypans
and spring onions in a perforated container,
and season with salt and pepper.
4. Steam for 6 minutes at 100°C. Then place the
fish in a perforated container, and steam for
10 minutes at 85°C.
5. Wash the thyme. Heat the butter, and fry the
thyme until the butter froths. Then toss in the
vegetables, and remove the thyme.
6. Arrange a fish roulade on top of some
vegetables, drizzle with pesto and serve with
lemon wedges.
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Tip
Pattypans, which are also known as
summer crookneck or custard marrow,
are members of the pumpkin family,
