Whitefish with mushrooms, peppers and pesto

Whitefish with mushrooms, peppers and pesto

How to prepare the crayfish mousse?

1. Preheat the oven to 200 degrees. Put in the food processor the bunch of basil leaves, garlic and Parmesan cheese and grind well. Keep adding small splashes of olive oil until your pesto is the desired thickness.
2. Cut the pointed bell pepper into 4 quarters and remove the seeds. Cut the bell pepper into thin strips and place them on the silicone mat on the Baking tray. Brush the chestnut mushrooms clean and cut them into thin slices and place them on the Baking tray. Make thin strips of the sandwich and then dice them. Put them on the Baking tray. Then drizzle some oil over the peppers, mushrooms and bread dice. Do Food processor - oven - Baking tray -silicone mat - grill paner also put some pepper, coarse salt and oregano on top.
3. Put the oven on grill setting and slide the Baking tray into the oven. Let the peppers, mushrooms and bread croutons grill for about 10 minutes.
4. Put the Grill pan on the stove and put some oil in the pan. Sprinkle the white fish with some salt and pepper to taste and fry the fish in the Grill pan - on low heat - in about 10 minutes until done. The fish is done when it begins to fall apart. Don't let it get that far, because you want nice pieces on your plate. So make sure the fish is not overcooked.
5. Then the plate arrangement: do each plate about 125 grams of white fish. It is best if you use 2 small pieces for this and 1 slightly larger piece. Place the 2 small pieces of fish on a plate but leave some space between them. In between you put some strips of bell bell pepper. Then place the larger piece of fish on top. Then sprinkle the grilled chestnut mushrooms and bread croutons over the fish and the rest of the plate. Place a tuft of pesto on the sides.