Tuesday, 12 May 2015
Fish with wild garlic walnut pesto crust
6-8 wild garlic leaves (stems, flowers & all)
2tbs olive oil, divided
2 thick fillets of meaty white fish (I used cod loins)
Put the wild garlic in a colander over the sink and pour about half a kettle of boiling water over it. As soon as it is cool enough to handle, squeeze out the excess moisture. Chop the wild garlic, walnuts and parmesan together finely. This is one of the few things I use my mezzaluna for but a knife is absolutely fine. Put the chopped mixture in a small bowl and add 1tbs of the olive oil.
Preheat the grill (that's a broiler to you Americans, not a barbecue). In an oven-proof frying pan on the stove top, melt the butter and the remaining oil. Cook the fish on one side only until you can see it's opaque about half way up the side of the fillet. Divide the wild garlic mixture between the two fillets and press on well. Put the pan under the grill for a couple of minutes until the pesto forms an appetising golden crust and the fish is cooked through.
We had it on a bed of blanched samphire, with asparagus, a little hollandaise (unnecessarily indulgent but lovely and I had a bit leftover that needed using) and a tomato salad.