- 320 g fresh salmon fillet
- 320 g grouper fillet
- 320 g red mullet fillets
- 2 tablespoons olive oil
- 8 tablespoons red pesto
- 1 bunch fresh chervil
- 200 g carrots
- 200 g courgettes
- 200 g potatoes
- grey pepper
- salt
- 2 tablespoons clarified butter
- 2 cloves garlic
- 3 tablespoons olive oil
- 1 bunch basil
- 350 g tomatoes
- 150 g onions
- 1 lemon
Difficulty: 2
- Make the red pesto: Blanch tomatoes in boiling water for a few seconds, peel, deseed, and chop. Peel and degerm garlic. Peel and chop onions. Pick basil leaves. Blend all ingredients, season with salt and pepper, add lemon juice, and drizzle in olive oil while blending until smooth.
- Peel carrots, courgettes, and potatoes. Shape into olive shapes or sticks. Blanch al dente, then gently cook over low heat in clarified butter. Season and set aside.
- Cut each fish fillet into 4 equal portions. Pan-sear on both sides for a few minutes in olive oil, seasoning with salt and pepper.
- Plate on hot dishes: spoon a circle of red pesto in the center, arrange one portion of each fish around it, surround with vegetable shapes, and garnish with fresh chervil sprigs.
The Culinary Ideas of Chef Hubert
