John Myers
Beetroot Carpaccio with Nut Pesto and Angler Fish Fillet
The perfect beetroot carpaccio with nut pesto and angler fish fillet recipe with a picture and simple step-by-step instructions.
Pesto
- 0,5 piece Shallot
- 150 ml Walnut oil
- 100 g Ground hazelnuts
- 1 tsp Tomato paste
- 150 ml Pomegranate juice
- 1 tsp Lemon juice
- 1 tsp Sugar
- 0,5 tsp Cinnamon powder
- 0,5 tsp Saffron spice
dressing
- 2 tbsp Walnut oil
- 2 tbsp Olive oil
- 1 tsp Mustard
- 1 piece Shallot
- 1 tsp Honey
- 2 tbsp White balsamic vinegar
- 1 tsp Lemon juice
- 1 pinch Salt
- 1 pinch Pepper
Carpaccio
- 400 g Boiled beetroot
- 5 piece Monkfish medallions
- 1 tbsp Butter
- 1 pinch Salt
- 1 pinch Pepper
Pesto
- For the pesto, peel the shallot, dice it finely and sweat it in a saucepan with a little walnut oil. Add the ground hazelnuts and roast. Sweat the tomato paste briefly, then deglaze with the pomegranate juice and season with the spices. Pour the pesto into a can and stir in the oil. Let the pesto steep in the refrigerator for at least a day.
dressing
- For the dressing, mix the oils with the mustard. Peel the shallot, dice it very finely and add the vinegar, honey, lemon juice and salt and pepper to taste.
Carpaccio
- For the carpaccio, cut the beetroot into very fine wedges and serve on large plates like a classic carpaccio. Fry the fish in a hot pan with butter until golden brown on both sides and season with salt and pepper.
- Pour the dressing generously over the beetroot, put a tablespoon of pesto in the middle of the carpaccio and serve the fish on top.
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