Nutrition Facts
4 servings
4
Recipe for Roasted Chervil Root with Skin, Tempura of Julienne, and Arugula Pesto.
Here is a recipe for roasted tuberous chervil with skin, tempura of julienne, and arugula pesto, perfect for a nice dinner. This recipe with julienne fish, chervil, pesto, and arugula is original and really simple to make.
Recipe Base
500 Julienne fillet
400 Tuberous chervil
50 Butter
Olive oil
Pepper and salt
Espelette pepper
For the tempura batter
120 Flour
50 Cornstarch
6 Baking powder
2 Sparkling water
Salt
For the arugula pesto
1 Basil
20 Pine nut
10 Olive oil
1 Lemon zest
1 Arugula
Directions
1
Rinse and brush the tuberous chervils. Roast them at 180°C without washing with a drizzle of olive oil, salt, pepper, and chili powder.
2
Remove the bones from the fish fillet and cut into strips.
3
Make the tempura batter by mixing flour, cornstarch, baking powder, and sparkling water until a smooth batter is achieved.
4
Make the arugula pesto by blending all the ingredients together.
5
Dip the fillets in the tempura batter and fry them immediately.
6
To finish, season and arrange all the ingredients.
Ingredients
Recipe Base
500 Julienne fillet
400 Tuberous chervil
50 Butter
Olive oil
Pepper and salt
Espelette pepper
For the tempura batter
120 Flour
50 Cornstarch
6 Baking powder
2 Sparkling water
Salt
For the arugula pesto
1 Basil
20 Pine nut
10 Olive oil
1 Lemon zest
1 Arugula
Directions
Directions
1
Rinse and brush the tuberous chervils. Roast them at 180°C without washing with a drizzle of olive oil, salt, pepper, and chili powder.
2
Remove the bones from the fish fillet and cut into strips.
3
Make the tempura batter by mixing flour, cornstarch, baking powder, and sparkling water until a smooth batter is achieved.
4
Make the arugula pesto by blending all the ingredients together.
5
Dip the fillets in the tempura batter and fry them immediately.
6
To finish, season and arrange all the ingredients.
Notes
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