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FILLET OF REDFISH PISTACHIOS AND GRILLED AUBERGINES WITH PESTO ALLA SICILIANA
Ingredients for the fillet
Fillet of redfish
250 g pistachios
100 g white sandwich bread
Aromatic herbs
Salt and pepper
Oil
Method
Boil pistachios for a few minutes – just enough to be able to peel. Cut the bread into small pieces and put in oven a few minutes to dry. process in a blender together with the pistachios to make nutty breadcrumbs. Put the fillets on a baking sheet, sprinkle with salt, pepper and aromatic herbs and sprinkle with the nutty breadcrumbs. Bake at 220° C (200 ° C fan) for 8-10 minutes.
Ingredients for the aubergine
Aubergines
Sun-dried tomatoes
Capers
Mint
Taggiasca olives
Parsley
Salt and pepper
Oil
Method
Wash the aubergines, cut into slices and grill or cook on a skillet. Make the pesto “alla siciliana” by chopping all the other ingredients, mixing them with oil and seasoning to taste with salt and pepper.
By Baita E Salmaso
