to accompany a delicious fish, pesto with wild garlic and vegetables with strong flavor!

Dried capers-olives, parsnip cream, fried charcoal fish, wild garlic pesto

For 4 people

Fried Saithe (or hake)

Count 140 g of fish per person (560 g per 4)

Take out the fish with the bones and fry in the pan first with the skin down to make them crispy.

Be careful not to overdo it, it should be just oyster.


1 small dill

Cut dill into 4; add honey and Espelette pepper.

Put in the oven at 180 ° C for about 15 minutes. Check readiness with the tip of a knife; should be melted.

Cream with parsley

350 g parsley, 30 g cream, 30 g butter

Peel a squash, grate it and cut it into large cubes. Cook in boiling salted water and then drain.

At the same time, heat the cream and butter in a saucepan. Mix all the ingredients together until the desired consistency.

virgin sauce

100 gr kalamate olives, 100 gr capers and 100 gr dried tomatoes

Cut the vegetables into slices and then mix with olive oil. Book the preparation.

pesto with wild garlic

1 bunch of wild garlic, 1 small handful of roasted pine nuts, 1 small handful of parmesan, olive oil and sunflower oil

Mix all the ingredients in the blender until the desired consistency (the mixture should be firm and homogeneous). Season.


Arrange the parsley cream first, then the vegetables sideways, then the roasted dill.

Put the fish on top. Sprinkle with pesto with wild garlic.

By Juliana do Nascimento, Les Saveurs du Bistrot, Lyon 6

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