Kawakawa Tamure with Pesto
Ingredients:
- 1x large Tamure
- Flour
- Salt & pepper
- Kawakawa leaves chopped
- Olive oil
- Butter
- ½ lemon
- Pesto
- Large bunch of basil
- ¼ cup of Roasted cashew nuts (keep some for garnishing)
- 1x lemon
- Salad
- Red and Yellow Capsicum
- Mixture of salad leaves
- 3x garlic cloves
- Several kawakawa leaves
- 1x Lemon
- 1 egg yolk
- 1 Tablespoon of Dijon Mustard
- ¼ cup Olive oil
Method:
- Scale and clean fish. Cut fillets off each side and leave skin on, Cut into large portions.
- Place basil into a mortar and pound, Add cashew nuts and continue to pound until a paste.
- Squeeze lemon juice into the paste and olive oil and stir until mixed, Place in a small serving bowl.
- Slice capsicum into long strips, and add to salad leaves.
- Place garlic cloves on a chopping board and drizzle over olive oil. Cut finely and place in a small bowl.
- Roll and cut the green leaf and chop finely, add to the garlic, Squeeze over half a lemon.
- Separate egg yolk and place the yolk in the bowl, along with Dijon mustard and olive oil.
- Whisk until thick and creamy. Drizzle over salad and mix.
- Salt and pepper Tamure. Coat well in flour.
- Add olive oil and butter to a hot pan.
- Add Tamure skin side down and lather a generous spoonful of pesto on top. Squeeze lemon juice over the fish and cook until crisp.
- Turn Tamure over and repeat.
