Pike-Perch Fillet in Pesto Crust, Vegetable Noodles, Tomato Coulis

Pasta dishes are just always delicious!

Season the fish fillet with the juice of one lemon and salt, then fry in a hot frying pan for 1-2 minutes. Take out the fish fillet and cool a little bit.

Pesto: crush olive oil with the plucked basil leaves and mix with the other ingredients.

Pasta dough: mix ingredients together and knead well. Rest dough for 1 hour with lid closed, roll out with pasta machine to desired width and cut and boil once in salted water and drain.

Vegetable strips: Using a zester, cut strips from two medium yellow and green zucchini and blanch in boiling hot salted water. Heat pasta and vegetable strips in a saucepan with a little water and butter and season with salt and garlic oil.

Tomato coulis: 4 medium sized tomatoes, remove the blossom and stem, cut the skin crosswise and blanch in boiling hot water for a short time, then rinse, remove the skin, quarter the tomato and remove the core. Dice the tomato flesh, boil 0.2 liters of tomato juice with the tomato cubes, season with salt, pepper and chopped basil.

Spread the pesto mixture evenly on the fish and place the fillet on a buttered baking tray. Next, bake in the preheated oven at 220 °C. *

Kettwig

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