Preparation: 35 min.
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Ingredients for
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10 g basil
20 g basil
30 g basil
40 g basil
50 g basil
60 g basil
70 g basil
80 g basil
90 g basil
100 g basil
lemon juice
lemon juice
lemon juice
lemon juice
lemon juice
lemon juice
lemon juice
lemon juice
lemon juice
lemon juice
0.5 handful of hazelnuts, toasted
1 handful of hazelnuts, toasted
1.5 handfuls of hazelnuts, toasted
2 handfuls of hazelnuts, toasted
2.5 handfuls of hazelnuts, toasted
3 handfuls of hazelnuts, toasted
3.5 handfuls of hazelnuts, toasted
4 handfuls of hazelnuts, toasted
4,5 handenvol hazelnoten, geroosterd
5 handfuls of hazelnuts, toasted
0.5 clove of garlic
1 clove of garlic
1.5 cloves of garlic
2 cloves of garlic
2.5 cloves of garlic
3 cloves of garlic
3.5 cloves of garlic
4 cloves of garlic
4.5 cloves of garlic
5 cloves of garlic
olive oil
olive oil
olive oil
olive oil
olive oil
olive oil
olive oil
olive oil
olive oil
olive oil
1.5 stalks of leeks
3 stalks of leeks
4.5 stalks of leeks
6 stalks of leeks
7.5 stalks of leeks
9 stalks of leeks
10.5 stalks of leeks
12 stalks of leeks
13.5 stalks of leeks
15 stalks of leeks
1 redfish fillet
2 redfish fillets
3 redfish fillets
4 redfish fillets
5 redfish fillets
6 redfish fillets
7 redfish fillets
8 redfish fillets
9 redfish fillets
10 redfish fillets
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About this recipe
Leek and fish, always a blissful combination!
You can read the full recipe on page 228 from Puur Pascale
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