Galton Blackiston

Sea Bass/Tomato Feuilletine & Nasturtium Pesto

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
Hook Line Sinker: A seafood cookbook
Hook Line Sinker

By Galton Blackiston

Published 2017

  • About

Ingredients

For the Pesto

  • 75 g fresh nasturtium leaves
  • 75 g roasted pine kernels
  • 100

Method

To make the pesto

Place all the ingredients into a liquidiser and season with salt and freshly ground black pepper. Blitz really well, season again, and set aside.

To make the feuilletine

On a lightly floured surface roll out the pastry, straight from the fridge, as thinly as you can. Cut out 8 rectangul