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Sea Bass/Tomato Feuilletine & Nasturtium Pesto
Preparation info
- Serves
Four
- Difficulty
Easy
Appears in
Published 2017
Ingredients
For the Pesto
75 g 75 g 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
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