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Categories:
pistachios mustard breadcrumbs cherry tomatoes red onion stalks basil white wine vinegar olive oil pike fillet vegetable stock stalks chives lemon juice
Viewed: 44 - Published at: 7 years agoIngredients
- 15 g pistachios, coarsely chopped
- 1 tsp mustard
- 1/2 tsp breadcrumbs
- 50 g cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 stalks basil, chopped
- 1 tsp white wine vinegar
- 1/2 tbsp olive oil
- 175 g pike fillet
- 50 ml vegetable stock
- 2-3 stalks chives, finely chopped
- 1 tbsp lemon juice
Method
- For the crust, mix the pistachios, mustard and breadcrumbs in a bowl and season with salt and pepper.
- For the salad, mix the tomatoes, onion, basil, vinegar and oil in a bowl and season with salt and pepper.
- For the fish, poach in the vegetable stock for 3 minutes then remove and place on a baking sheet. Spread the crust on top of the fish and place under the broiler for 5 minutes. Remove, drizzle with lemon juice and serve with salad and a garnish of chopped chives.
