Potato baked saithe fillet with aubergine tartare and pesto

Ingredients for Potato baked saithe fillet with aubergine tartare and pesto

Instructions for Potato baked saithe fillet with aubergine tartare and pesto

To prepare the Potato baked saithe fillet with aubergine tartare and pesto recipe, please follow these instructions:

Eggplant tatar: Halvér Aubergine and make some incisions in the meat with a knife. The 2 halves lubricated with a little oil and seasoned with fresh (dried) thyme and Rosemary, garlic, salt and pepper as you like. Bake in a hot oven at 200 degrees c. alm. oven for about 15 minutes. Then scrape the meat out and tataren season, and warmed in a pan just before serving.

Chermoula: Potatoes rives to thin potato flakes on a grater. Inserts mørksejen into serving pieces, spice it up with salt and pepper (or a thin layer of dijon mustard), and double wrap el mørksejen with potato flakes overdæk., which are seasoned with salt.

FRY/Brown map on the forehead first on the potato side, put on baking tray with baking paper and bake at 200 degrees c. alm. oven for approximately 10-12 minutes.

Pesto: 1/2 dl oil, 1 clove garlic, Arugula, pine nuts, parmesan cheese, salt and pepper to blend.

Server persillerods Compote or roasted root vegetables with the Court.