Title: Mallorca Tallarini Al Pesto with Salmon & Monkfish Fillet
Categories: Spanish Salmon
Yield: 4 Servings

		For the basil sauce;
50		Gr. Pecorino cheese (hard
		Sheep's milk cheese)
200		Gr. basil
25		Gr. pine nuts
1/2		Litre olive oil
		Salt and pepper
2		Cloves garlic boiled in
		Milk
		Fillet of the tail of
		Monkfish and fillet of
		Salmon

Bone the monkfish tail and cut into very thin fillets. Place the salmon fillet on top of the monkfish and roll up. Wrap in thin foil and freeze. Basil sauce: With an electric blender or whisk mix together the oil with the pine nuts, add the basil, the cloves of garlic, the cheese, salt and pepper until you have a smooth sauce. Cooking: The egg noodles should boil for 4 minutes, then drain and mix with the basil sauce. Cut the frozen fish fillets using an electric knife and place the slices on the side of the plate. Season with salt and pepper. In the centre of the plate place the egg noodles covered in basil sauce and serve.

Copyright 1997 Mallorca Topline S.L.

previous

next