Pestogratinated cod with olive accessories

Ingredients for Pestogratinated cod with olive accessories

Instructions for Pestogratinated cod with olive accessories

To prepare the Pestogratinated cod with olive accessories recipe, please follow these instructions:

Celery cream:
Peel celery and cut it into coarse tern. Boil the tenderloin in salted water and blend it with the cheese until it has a creamy consistency. Spice out the olives and chop them nicely. Turn the olives into the cream and season with salt and pepper.

Beurre blanc with green olives:
The lid is chopped fine. Bring onion, white wine vinegar and white wine into a saucepan and reduce it to half. Put the fund and pour it into a blender, add the olive and blend. Pour the fund back into the pan and cook again. Add stewed butter a little at a time, under strong whipping. Season with lemon juice, salt and white pepper

Tomatoes and olives:
Riv or press whitewashed. Mix oil, garlic, salt and pepper. Place tomatoes and olives in a small ovenproof dish, pour the garlic oil over and turn well. Bag it in the oven with the cod.

Cod:
The cod is divided into six portions and lubricated each with pesto on top, approx. 2 millimeters. The cod is put in a refractory dish lubricated with olive oil and placed in a 200 ° C hot oven until the pesto begins to turn golden (about 20-25 minutes).

Serving:
Put a good stick of celery on a plate, gently push the cod into the cream so that it surrounds the cod. Pour a little olive sauce around the cream and place the oven-baked tomatoes and olives.

tips:
Make the pesto yourself. There are more recipes here on the site (please add extra parmesan i).

Buy good olive (for example, in an ethnic greengrocer), as the court is dependent on them. The sun-dried olives are recognized by looking a little dashed and wrinkled.