Pasta Salad with Perch Fillets
Ingredients
- Ingredients
- 250 grams Beet Greens
- 4 Tomatoes
- 350 grams Orecchiette pasta
- salt
- 2 handfuls parsley
- 2 Tbsps Walnut
- 2 Tbsps almonds (unblanched)
- 1 garlic clove
- 2 Tbsps grated Parmesan
- 100 milliliters olive oil
- 2 Tbsps lemon juice
- freshly ground peppers
- 600 grams Perch fillet (ready to cook with skin)
- 2 Tbsps butter
- ½ organic Orange (zest)
- Red pepper flakes
Preparation steps
Rinse the beetroot leaves, shake dry and chop coarsely. Rinse the tomatoes, remove the stalks and cut into quarters.
Cook the pasta in salted water until al dente.
For the pesto, rinse the parsley, shake dry and pluck off the leaves. Purée together with the walnuts, almonds, the peeled garlic, Parmesan and about 80 ml of oil (approximately 1/4 cup). Season with lemon juice, salt and pepper.
Rinse the fish, pat dry and cut into 12 roughly equal pieces. Season with salt and fry with the skin side down for 2-3 minutes in some oil until golden brown.
Turn the fish pieces over and lay the butter on top along with the orange zest. Season the fish with red pepper flakes and cook for 1-2 minutes in the butter.
Drain the pasta. Mix with the vegetables and the pesto and arrange on plates. Place the fish on top and serve immediately.
