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.
Rinse and brush the tuberous chervils. Roast them at 180°C without washing with a drizzle of olive oil, salt, pepper, and chili powder.
Remove the bones from the fish fillet and cut into strips.
Make the tempura batter by mixing flour, cornstarch, baking powder, and sparkling water until a smooth batter is achieved.
Make the arugula pesto by blending all the ingredients together.
Dip the fillets in the tempura batter and fry them immediately.
To finish, season and arrange all the ingredients.
0 servings
4
TH 
EN