White fish with mushrooms, pepper and pesto

White fish with mushrooms, pepper and pesto

How do you prepare the crayfish mousse?

1. Preheat the oven to 200°C. Put the bunch of basil leaves, garlic and Parmesan cheese in the food processor and blend until finely chopped. Add small splashes of olive oil gradually until the pesto reaches the desired consistency.
2. Cut the pointed pepper into 4 quarters and remove the seeds. Slice the pepper into thin strips and place them on the silicone mat on the baking sheet. Brush the chestnut mushrooms clean, slice them thinly and place them on the baking sheet as well. Cut the slice of whole-grain bread into thin strips and then into small cubes. These can also go on the baking sheet. Drizzle a little oil over the pepper, mushrooms and bread cubes. Also sprinkle some pepper, coarse salt and oregano on top.
3. Set the oven to the grill function and slide the baking sheet into the oven. Let the pepper, mushrooms and bread croutons grill for about 10 minutes.
4. Place the grill pan on the heat and add some oil. Season the white fish with pepper and salt to taste and cook the fish in the grill pan over low heat for around 10 minutes. The fish is done when it starts to flake. Don't let it get to the point where it falls apart completely, because you want nice pieces on the plate. Make sure the fish does not overcook.
5. For plating: put about 125 grams of white fish on each plate. It's nicest if you use two small pieces and one slightly larger piece. Place the two small pieces on a plate but leave some space between them. In that space lay a few strips of pepper. Then place the largest piece of fish on top. Scatter the grilled chestnut mushrooms and the bread croutons over the fish and the rest of the plate. Add a small spoonful of pesto to the side.