INGREDIENTS
4t (1L) arugula
1/2 cup (125 mL) walnuts
2 cloves garlic
zest and juice of 1 lemon
1 cup (250 mL) grated Parmesan cheese
1 pinch of hot pepper flakes
3/4 cup (180 ml) of olive oil extra virgin
1/4 cup (60 ml) of cocoa butter Mycyro
1 c. to tab (15 ml) herbes de Provence
4 pavers wolf or Chile bar (about 150 g / 5 oz each)
grilled vegetables (your choice)
salt and pepper
PREPARATION
1. Using a hand blender, puree the arugula, walnuts, garlic, lemon zest, Parmesan cheese, chili flakes and oil. Salt and pepper. Refrigerate.
2. In a bowl, mix cocoa butter and herbs. Salt and pepper. Rolling fish blocks in the blend.
3. Place the fish in a grooved bottom very hot skillet and cook 1 minute on each side.
4. Place the fish on a baking sheet and bake in center of preheated oven to 400 ° F (200 ° C) for 5 minutes.
5. To serve, sprinkle the pavement a few drops of lemon juice. Serve with grilled vegetables and arugula pesto reserved.
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