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Articles - Gourmet Pleasures:

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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

www.kesseboehmer.com