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Sea Bass with Black Garlic

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in
A Culinary Journey: 70 Le Cordon Bleu Alumni Recipes from Around the World

By Le Cordon Bleu

Published 2020

  • About

Ingredients

For the basil pesto sauce

  • 100 g pine kernels
  • 250 g olive oil
  • 100

Method

Step 1: For the basil pesto, lightly toast the pine kernels in a dry pan until golden. Add to a food processor along with the remaining ingredients and blitz well. Set aside.

Step 2: To make the black garlic mole sauce, blitz the ingredients in a clean food processor until smooth. Season with salt and freshly ground black pepper and set aside.

Step 3: For the chard and chickpeas

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