Pesto; Fish Marinade - MAGIMIX LE MICRO Instructions For Use And Recipes

Le Micro Anglais 21/09/04

Pesto

• • Preparation : 7 min.
Serves 4
2 small garlic cloves
1 bunch basil
50 g pine kernels
10 cl olive oil
fleur de sel (unrefined salt)
and pepper

Fish marinade

• • Preparation : 5 min.
Serves 4
juice of 1 lemon
1 tablespoon pink
peppercorns
1 sprig flat-leafed parsley
4 chive leaves
5 cl olive oil
fleur de sel (unrefined salt)
and pepper
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Wash the basil, remove the leaves and pat them
dry. Peel the garlic cloves, cut them in half and
discard the central shoots. Place the garlic, basil,
pine kernels and 1 teaspoon salt in the bowl.
Pulse approximately 10 times to obtain a smooth
mixture. With the machine running, add the olive
oil via the feed tube.
You may wish to add a little Parmesan cheese.
Place the pink peppercorns and herbs in the
Micro bowl and pulse 4/5 times. Then, blending
continuously, add the lemon juice and olive oil via
the feed tube. Season according to taste.
Pour this marinade over minced or sliced raw fish
(carpaccio) and leave for approximately 2 hours
in the refrigerator before serving.
THE ESSENTIALS
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