Pistachio Crusted Pike With Tomato Salad - cooking recipe

Ingredients

15 g pistachios, coarsely chopped
1 tsp mustard
1/2 tsp breadcrumbs
50 g cherry tomatoes, halved
1 small red onion, thinly sliced
2 stalks basil, chopped
1 tsp white wine vinegar
1/2 tbsp olive oil
175 g pike fillet
50 ml vegetable stock
2-3 stalks chives, finely chopped
1 tbsp lemon juice

Preparation

For the crust, mix the pistachios, mustard and breadcrumbs in a bowl and season with salt and pepper.
For the salad, mix the tomatoes, onion, basil, vinegar and oil in a bowl and season with salt and pepper.
For the fish, poach in the vegetable stock for 3 minutes then remove and place on a baking sheet. Spread the crust on top of the fish and place under the broiler for 5 minutes. Remove, drizzle with lemon juice and serve with salad and a garnish of chopped chives.