- 28,1 oz celeriac;
- 1 jar Legnano Black Olives Pesto;
- Extra Virgin Olive Oil;
- 42,3 oz sea Bream fillets;
- 5 lemons;
- 2,8 oz bread crumbs;
- 1 glass white wine;
- Black ground peppers;
1) Prepare the cream:
brown the chopped shallots in a pan with 2 tablespoons oil and 2 sprigs of thyme, add the celeriac into small pieces and cook another minute, add the wine, half a liter of water, lemon juice, salt and pepper.
Cook for 20 minutes with the lid, discover and cook another 10 minutes; pass to the mill.
2) Blend the breadcrumbs with the olives Pesto and leaves of 5 sprigs of thyme.
Cover the fish fillets with the mix of breadcrumbs, pesto and thyme, only on the side with the skin.
Lay on the fillet in an oiled oven pan with the skin down, cover with 2 sprigs of thyme, sprinkle salt and ground pepper.
Lay the other fillet on it, with the skin up. Cover with the remaining mix and put in the oven at 180°C for 25 minutes.
Put the celeriac cream on the plate and lay over the fish.