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 handfuls of hazelnuts, toasted
5 handfuls of hazelnuts, toasted
0.5 clove of garlic
1 clove of garlic
1.5 cloves of garlic
2 Garlic cloves
2.5 cloves of garlic
3 Garlic cloves
3.5 cloves of garlic
4 Garlic cloves
4.5 cloves of garlic
5 Garlic cloves
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 Leek
6 stalks of leeks
7.5 stalks Leek
9 stalks Leek
10.5 stalks Leek
12 stalks of leeks
13.5 stalks Leek
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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