Label
All
0
Clear all filters

Sea Bass/Tomato Feuilletine & Nasturtium Pesto

Rate this recipe

banner
Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
Hook Line Sinker: A seafood cookbook

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title