Cod with Basil Pesto

Ingredients

• 1 bundle basil
• Salt
• 1 Garlic clove
• 150 ml olive oil
• smoked salmon
• 4 cod fillets
• 400 ml fish stock
• 60 g Butter
• 40 g white bread crumbs
• 30 g almond kernels
• 1 tsp parsley
• Salt
• pepper (from the mill)
• a splash lemon juice
• kitchen twine

Instructions

1. 1.

   Pat cod fillets dry with kitchen paper and lightly salt. Mix butter, bread crumbs, grated almonds, parsley, salt, pepper and lemon juice.

2. 2.

   Roll fillets and tie tightly with kitchen twine. Spread nut mixture over them. Bring fish stock to a boil in a shallow baking dish. Place the fillets in the stock and bake under the preheated grill for 5-6 minutes. The stock must not boil during cooking or the fish will become firm.

3. 3.

   Blend all pesto ingredients in a blender, adding oil if needed to thin the sauce.

4. 4.

   Plate the finished medallions with pesto sauce and small smoked salmon pieces, garnish with fresh basil and serve.