Made a pesto pasta after ages. Made it for the first time with rawas or Indian salmon today, though years back I’d done something similar with Norwegian salmon. No, I don’t always cook with bacon! I am most proud of the fact that I didn’t overcook the fish and that it remained nice and moist at the end.
The fish is from Poonam and Pushpa’s at Khar Market. The basil leaves from Lalu’s at Pali Market. The Parmesan is the last of the stash my friend Manoj got me from Italy. Not to worry, he’d been to Amsterdam recently and has got me a bag full of cheerful balls of Gouda.
Here’s the recipe or you can see it in my Instagram stories:
Heat extra virgin olive oil on a low flame
Place cubed rawas fillets on the pan and sprinkle sea salt and black pepper on them
Turn the fish over gently after 30 seconds, sprinkle sea salt and pepper on the other side too
After a minute, add preboiled pasta and a bit of the water it’s boiled in and gentle push it in the pan around the fish
After a minute, add in the pesto mix and some salt and gently mix it all together
After a minute grate in some Parmesan and add some extra virgin olive oil and you are done
Making the pesto: I ground 6 toasted walnuts (pine nuts is traditional but very expensive) in a mixer grinder, then added two cloves of garlic, 50 g of Parmesan, pinch of salt two handfuls of fresh basil and finally 4 tablespoons of EVOO and grinding it at each stage.
Tip: Don’t let it cook for too long after you add the pesto. You can turn off the gas and mix the contents in the pan if you want.
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