Ingredients
- Vegetable tops (radish, carrot, beetroot, spring onion or even withered lettuce or shriveled zucchini).
- Seeds (sunflower or squash) or dried fruits (almonds, hazelnuts, walnuts
cashew…). - 3 ice cubes or half a glass of cold water.
- 1 lemon.
- 1 clove of garlic.
- 1 half glass of olive oil.
- 1 beautiful fillet of line fish. For this recipe, only freshness is an important criterion. Favor responsible fishing if possible (old, mackerel, pout, horse mackerel, etc.).
- Leftover bread, brioche or Breton pancakes.
The preparation
pesto
In a blender, blend the tops with a handful of seeds, a clove of garlic (optional), ice cubes, oil and the juice of half a lemon. The quantity of seeds will define the texture of the recipe, the choice is yours: more vegetables, less oil, more water… Season according to taste: salt, pepper, spices, lemon zest…
Crudo
Slice the fish into more or less thick strips depending on the flesh selected. Drizzle with the rest of the lemon juice and a drizzle of olive oil (or walnut, hazelnut, sesame…). Salt and pepper generously.
Bread crumbs
Dry in the oven your leftover bread or other previously rubbed with garlic. Once these remains are dry enough, make breadcrumbs by crushing the bread between two pans of different sizes or in a blender. Add fleur de sel to the powder obtained.
Dressage
On a plate, place a generous dose of pesto, present the slices of crudo on the side and sprinkle with garlic breadcrumbs.
The rest of the pesto can be kept cool in a jar for a week.