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Mackerel fillet with cucumber pesto

This recipe was prepared for “Gourmand’s Dinner” – a recipe contest, which we started on our forum to show that with 15 euro budget you can make a top-class dinner for 2 people.

Mackerel fillet with cucumber pesto

CUCUMBER PESTO

  • 150 g long cucumber
  • 6-8 peeled almonds
  • 10 sprigs dill
  • 2 tbsp grated cheese (Cheddar, Parmigiano, Mustaleima, Manchego)
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  • 1 tbsp lemon juice
  • 1-2 tbsp sweet chilli sauce
  • 1/2 tsp sugar (optional)
  • Salt, black pepper
  • 3 tbsp vegetable oil
    • On a dry pan toast the almonds until golden
    • Cut the cucumber into pieces, place into a blender, add the salt, almonds and pulse several times
    • Add in the rest of the ingredients and pulse again

    FISH

    • 8 small mackerels
    • 2 tbsp lemon juice
    • 1 clove garlic
    • 5-6 sprigs dill
    • 4-5 tbsp wholemeal rye flour
    • Salt, black pepper
    • 1 egg white
    • Gut the fish, cut off the heads, take out the back bones leaving the back uncut
    • Place the fillets into a dish, drizzle with the lemon juice, sprinkle with the chopped garlic, dill, mix gently and leave for 30 min
    • Pat dry the fish with the paper towel, season inside with salt and pepper
    • Sandwich the fillets, skin side out, place the dill in-between
    • beat the egg white
    • brush the fillets with the egg white and dredge in the rye flour, mixed with the salt and pepper
    • in a pan heat the drawn butter (vegetable oil) and fry the fillets from both side on a moderate heat
    • serve the fish garnished with the pesto

    You can take any fish of your choice. You can bake, grill or steam it.