Spaghetti with pesto and choice fillet of fish
- Break the parmesan into pieces and add to the blender jug, then process for 10 seconds/speed setting 10. Transfer to another bowl, then set asiide. Peel the garlic. Wash the basil and pat dry. Add the pine seeds to the blender jug along with 100 ml olive oil, the garlic and basil leaves, then purée, pulsing the ingredients with the turbo button until smooth. Add the parmesan, then mix for 10 seconds/speed setting 6. Season to taste with salt and pepper.
- Cook the spaghetti in plenty of boiling, salted water, according to the instructions on the packet, until just al dente Cut a cross into the base of the tomatoes, plunge in boiling water, then peel off the skins and deseed. Finely dice the tomato flesh. Season the fish fillets with salt and pepper, then fry on both sides in the remaining olive oil until golden brown.
- Drain the spaghetti, mix with the pesto, transfer to plates and sprinkle with diced tomato. Top each serving with a fried fillet of fish and garnish with basil leaves.
Make sure the fish fillet is completely bone-free. Plaice, in particular, contains lots of bones, not all of which can be removed by filleting. It is always best to check the fish more than once for residual bones, removing any you find with special fishbone tongs.
Bon appétit with Monsieur Cuisine