Asian salmon pesto parcels

Ingredients for 2 servings:

• 1 handful of cashew nuts, dry roasted
• ½ bunch Thai basil
• 1 garlic clove(s)
• 2 stalks of lemongrass
• 1 tsp ginger, chopped
• some salted lemon(s), pickled
• 50 ml peanut oil
• e.g. fish sauce
• e.g. soy sauce
• 200 g salmon fillet(s)
• 10 sheets of rice paper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

for cooking, frying or roasting

For the pesto, puree the cashew nuts, basil, garlic clove, lemongrass, salted lemons, ginger, and peanut oil with a hand blender until a paste forms, then season with fish sauce and soy sauce. Adjust the amount of peanut oil to the consistency of the pesto. Cut the salmon fillet into ten small pieces. Fill a bowl with very hot water and briefly soften the rice paper in it. Place a piece of salmon and a hazelnut-sized heap of pesto on each sheet of rice paper and twist to seal. Place on a lightly oiled plate until all the parcels are ready. Make sure the parcels are not touching, as they tend to stick together. These parcels can be simmered in an Asian fish soup, stir-fried, or deep-fried and served with an Asian salad.