Pescado Al Fresco

That's pesto in between the tender cream dory fillets, topped with a heap of shoestring potatoes.


July 2009 | By Bigby's Restaurant
Pescado Al Fresco
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at a glance

Main Ingredient

Fish and Seafood

Type

Main Dishes

Preparation Time

00:00:00


Date Published

July 2009

Tender pieces of cream dory fillet made more flavorful after being generously drizzled with onion jus.

Serves 4

For the pesto
50 grams fresh basil leaves
1 cup olive oil
1 tablespoon plus 1 teaspoon grated Parmesan cheese
6 cloves garlic, peeled
1 to 2 tablespoons walnuts
1/2 teaspoon salt
1/2 teaspoon white pepper

For the fish
600 grams cream dory fillet
salt and pepper, to taste
500 grams potatoes
1/2 cup all-purpose flour
1/4 cup oil
1 to 2 teaspoons pesto

For the onion jus
1 teaspoon oil
450 grams white onions, sliced
4 cups chicken stock

For the shoestring potatoes
1/4 cup oil
500 grams potatoes, cut into very thin strips

1  Make the pesto: Blend basil, olive oil, Parmesan cheese, garlic, walnuts, salt,  and pepper in a food processor until smooth.

Prepare the fish: Wash and cut cream dory into 50-gram pieces. Season with salt and pepper.

Lightly dredge fish in flour.

4  Heat oil in a nonstick sauté pan and cook fish until golden brown.

5  Top each fish with pesto.

Make the onion jus: Heat oil in a saucepan and saute onions over medium heat until translucent and caramelized.

7  Pour in chicken stock and simmer for 10 minutes.

8  Make the shoestring potatoes: Heat oil in a pan and fry potatoes until golden.

To assemble, top fish with a mound of crispy shoestring potatoes and ladle about 1/4 cup onion jus around.




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