A light and at the same time tasty preparation: Lukewarm Cod Salad with Fresh Pesto.
Chef Gian Luca Cellerino for this beginning of summer has developed a simple and quick dish to prepare, combining genuine ingredients with our “green gold.”
In the news the new recipe
Cod Salad with Pesto Fresco is a light, fresh and tasty dish.
Proving that Pesto Fresco Genovese lends itself to many uses, here’s a new recipe, ideal for these early summer heatwaves.
Warm cod salad with Pesto Fresco Genovese: ingredients for 4 people
- 1 170gr jar of Fresh Pesto from Laboratorio Artigianale Frasca e Nassa in Loano, Italy
- 400 g of cod fillets
- 400 g peeled potatoes
- 300 gr fine green beans
- 3 sailor’s galettes
- White vinegar ½ cup
- Evo Oil
- Salt and pepper to taste
Warm cod salad with Pesto Fresco Genovese: procedure
- Boil separately, in the same lightly salted water, first the peeled potatoes then the hulled green beans and finally the cod fillets (frozen ones are also fine) cut into 3-finger-thick lozenges.
- Leave the separate ingredients to cool
- Prepare an emulsion with Fresh Pesto from Laboratorio Artigianale Frasca e Nassa di Loano and cooking water from vegetables and fish
- Soften sailor’s galettes in water acidulated with white wine vinegar
- Arrange the galettes in the bottom of a serving bowl or boule
- Choreographically lay out the prepared ingredients, alternating potatoes green beans and cod
- Season with evo oil, salt and pepper
- Sprinkle with Pesto Fresco emulsion and garnish with basil leaves.
Our Cod Salad, made special by the addition of Pesto Fresco Genovese from Laboratorio Artigianale Frasca e Nassa, is ready.
Enjoy your meal!