Pesto feast

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Hey,

One of the organic vegetables that I got this week was Chinese cabbage.

This year there is no spring. It’s cold, cloudy and rainy. I decided to bring a bit of happiness on my dish and used young potatoes, fish and pesto which to me associates with Italian coast.

Ingredients (for 2 people):

–          ½ Chinese cabbage

–          1 apple

–          Juice of ½ green lemon

–          1tbsp. pesto

–          1tbsp. sour crème

–          2tbsp. pine nuts

–          Potatoes

–          Perch fillets

 

Know-how:

  1. Steam potatoes in pressure cooker. Do not peel off. You can also boil them if you want. (I didn’t use any salt to keep the natural taste of the potatoes)
  2. Spread pesto over perch fillet and simmer in water. (If you use pesto, you do not need salt:))
  3. Slice cabbage into thin strips, squeeze lemon over the top and mix.
  4. Peel off the apple, grade and add to Chinese cabbage.
  5. Mix sour crème and pesto in separate container, add to vegetables so the taste will mingle.
  6. Fry pine nuts that will be used for perch fillet and Chinese cabbage salad decoration.

 

 

*Enjoy your meal* OnMyDish.wordrpess.com

 

 

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  1. Pingback: Posts Index « onmydish

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