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🍽️ Grilled Cod Roll with Fresh Basil Dip

460 kcal · 30 min · 4 servings

Ingredients

• 1 bunch Basil
• Salt
• 1 clove Garlic
• 150 ml Olive oil
• Smoked salmon
• 4 Cod fillets
• 400 ml Fish stock
• 60 g Butter
• 40 g White bread crumbs
• 30 g Almond kernels
• 1 tsp Parsley
• Salt
• Pepper (from the mill)
• 1 dash Lemon juice
• Kitchen twine

Instructions

1. 1. Gently pat the cod fillets dry with a kitchen towel.
2. 2. Lightly season the fillets on both sides with salt.
3. 3. Put butter, breadcrumbs, grated almonds, chopped parsley, salt, pepper, and lemon juice into a small bowl.
4. 4. Mix the ingredients in the bowl until you have a uniform mixture.
5. 5. Roll the cod fillets up tightly.
6. 6. Secure the rolls at several points with kitchen twine.
7. 7. Spread the nut-butter mixture evenly over the surface of the fish rolls.
8. 8. Pour the fish stock into a shallow baking dish.
9. 9. Bring the fish stock to a boil in the dish.
10. 10. Carefully place the fish rolls into the hot liquid.
11. 11. Preheat the oven and activate the grill function.
12. 12. Cook the fish rolls in the preheated oven under the grill for 5 to 6 minutes.
13. 13. Ensure the stock does not continue to boil during cooking to keep the fish tender.
14. 14. Put all the pesto ingredients into a blender.
15. 15. Puree the pesto ingredients until you have a smooth sauce.
16. 16. Check the consistency of the pesto.
17. 17. If the pesto is too thick, gradually stir in some oil.
18. 18. Stir in oil until you reach the desired consistency.
19. 19. Place the cooked fish medallions on the plates.
20. 20. Top each fish medallion with a spoonful of pesto.
21. 21. Place a few small pieces of smoked salmon on the pesto.
22. 22. Garnish the dish with fresh basil leaves.
23. 23. Serve the dish immediately.

Nutrition per serving

• kcal: 460
• Protein: 32 g · Fett/Fat: 36 g · Carbs: 14 g