Dried capers-olives, parsnip cream, fried charcoal fish, wild garlic pesto
For 4 people
Fried Saithe (or hake)
Count 140 g of fish per person (560 g per 4)
Take out the fish with the bones and fry in the pan first with the skin down to make them crispy.
Be careful not to overdo it, it should be just oyster.
1 small dill
Cut dill into 4; add honey and Espelette pepper.
Put in the oven at 180 ° C for about 15 minutes. Check readiness with the tip of a knife; should be melted.
Cream with parsley
350 g parsley, 30 g cream, 30 g butter
Peel a squash, grate it and cut it into large cubes. Cook in boiling salted water and then drain.
At the same time, heat the cream and butter in a saucepan. Mix all the ingredients together until the desired consistency.
100 gr kalamate olives, 100 gr capers and 100 gr dried tomatoes
Cut the vegetables into slices and then mix with olive oil. Book the preparation.
pesto with wild garlic
1 bunch of wild garlic, 1 small handful of roasted pine nuts, 1 small handful of parmesan, olive oil and sunflower oil
Mix all the ingredients in the blender until the desired consistency (the mixture should be firm and homogeneous). Season.
Arrange the parsley cream first, then the vegetables sideways, then the roasted dill.
Put the fish on top. Sprinkle with pesto with wild garlic.
By Juliana do Nascimento, Les Saveurs du Bistrot, Lyon 6