Redfish with Wild Garlic Pesto Crust

Pesto:  Wild Garlic leaves are washed and dried by a salad centrifuge, then roughly chipped.
            Pine nuts are crushed in a nut mill
            Grated Parmesan cheese
            Olive oil

Mix the four components in a mixer or the like to get a paste, season to taste to balance the quantities of the components. Take enough oil (I used half a litre for my four glasses of pesto) and taste. Fill the paste into glasses - keep in the refrigerator (don´t know how long they can be kept ...)

Redfish filets are dried, flavoured with salt and pepper and a few drops of lemon jiuce, then dusted with flour. Fry the fish for a short time in a pan with olive oil (need not be well-done). Put the fried fliets on a baking sheet. Take a sufficient amount o f the wild garlic pesto and add some bread crumbs to inspissate it. Add this to the surface of the fish filets to make a layer of 1 to 2 cm. Escallop in the oven for 20 minutes at 180 °C.

Serve with noodles of potatoes.

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