Difficulty:[usr 2]
Red pistou:Soak the tomatoes in boiling water for a few seconds, remove the skin (monde), deseed, cut into pieces.
Peel the garlic, degerm.
Peel and chop the onion.
Leaf the basil.
Put all these elements in the blender, season with salt and pepper, add the lemon juice and add the olive oil while blending.
Peel the vegetables, turn them into olives or sticks if you prefer, blanch them "al dente" and cook them over low heat in clarified butter. Season, set aside.
Cut each fish into 4 equal parts, cook them on each side for a few minutes in a pan with olive oil, salt and pepper.
Arrange on hot plates using a circle of red pesto then arrange one unit of each fish around, decorate with vegetable olives around. Add some chervil fluff.
The Culinary Ideas of Chef Hubert
