"Fillet of pike-shirt with the zucchini with basil pesto served with potato gratin"

Preparation:
- Basilica pesto - mix pine nuts, mixed with olive oil, lemon juice. Add the chopped basil and season to taste with salt and pepper.
Potato gratin -- Potatoes cut into thin slices, mix the cream with the egg, salt, pepper and herbs. Put the baking paper into the form, lay side by side potato slices, every second layer pour with cream. Bake in the oven at 180 ° C for about 1.5 h.

Cut zucchini into thin strips, filet of pike sprinkle with salt, pepper, chop crosswise into 4 cm strips, wrapp with in slices of zucchini, fasten with a toothpick. Fry in a pan on the clarified butter.
Ingredients:
"Fillet of pike-shirt with the zucchini with basil pesto served with potato gratin" prepared by the Palace and Farm Galiny
won first place and a cup of Marshal of Warmia and Mazury an the "Regional Fish Festival" in Iława 13/07/2014

Raw materials (2 servings):
fillet of pike - 0, 400 g
zucchini - 0.100 g
pine nuts - 30 g
extra virgin olive oil - 50 ml
basil
lemon - 1 piece
potatoes - 0.5 kg
cream - 100 ml
egg
thyme, oregano, lemon pepper, salt, pepper

Zespół Pałacowy Galiny

The recipe is from:
Zespół Pałacowy Galiny
Galiny 110
11-200 Bartoszyce
Poland
[email protected]
www.palac-galiny.pl

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