Seared whitefish with celery leaves and arugula pesto
Instructions
Fillet and clean the whitefish.
Sear the fillets in a pan with oil, garlic poached, Deglaze with white wine and bring to boiling.
Cut sliced celeriac and Blanch in a pan, too.
Crush the arugula with olive oil, walnuts and pine nuts; join the casera cheese.
Serve the fillets and the celeriac with Arugula pesto.
Ingredients and dosing for 4 persons
- 1 whitefish
- 100 g of celeriac
- 100 g of arugula salad
- 10 cl of white wine
- 100 g of casera cheese
- 20 g of nuts
- 20 g of pine nuts
- Olive oil
- Salt
- Pepper