Summary

Ingredients

• 1 bunch chervil
• 1 bunch tarragon
• 1 bunch chives
• 1 bunch basil
• 1 bunch parsley
• 1 clove garlic
• 25 g pine nuts
• 500 g savoy cabbae
• 2 shallot (s)
• 2 pear (s), ripe, sweet
• Cayenne pepper
• Pepper, black, ground
• salt
• nutmeg
• 2 tablespoon olive oil
• butter
• powdered sugar
• 1 tablespoon horseradish (cream horseradish)
• 100 ml cream
• 8 piece (s) salmon steak (s), ready to cook

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Instructions

1. Wash and sort herbs. Peel the garlic. Roast the pine nuts. Clean the savoy cabbage, removing the hard stalk in the middle. Blanch the leaves in salted water, rinse with cold water and cut into strips. Peel and finely dice shallots. Peel the pears and cut into cubes. Use a hand blender to roughly chop the herbs, pine nuts, garlic, cayenne pepper, pepper, salt and a little olive oil.
2. Heat some butter in a saucepan, sauté the shallots briefly and dust with a little icing sugar. Add savoy cabbage, sauté briefly. Add the horseradish and cream, bring to the boil briefly, season with salt, pepper, cayenne pepper and nutmeg. Finally add the pears, they should not overcook.
3. Heat the olive oil with a little butter in the pan and fry the fish fillets drizzled with lemon juice on the skin side, remove, spread thinly with the herb pesto and cook in a buttered ovenproof dish under the grill for 3-5 minutes. Halve the fish fillets and serve with the savoy cabbage and pear vegetables.