Acorn Ingredients with Arugula Pesto
2 medium sized bonito
2 bowls of tomatoes
2 red onions
1 tablespoon of granulated sugar
2 tablespoons of olive oil
2-3 sprigs of fresh thyme
Ingredients for Arugula Pesto Sauce
1/2 bunch of rocket
1- 2 handfuls of walnuts
4 tablespoons of olive oil
2 cloves of garlic
Salt and pepper
Ingredients for Frying
1/2 cup of flour
1/2 cup of cornmeal
1.5 cups of olive oil
To make pesto sauce, sort and wash the leaves of arugula. Put arugula leaves, walnuts, 2 cloves of garlic, 4 tablespoons of olive oil, salt and pepper in the food processor and grind until smooth.
Cut the tomatoes into 1 finger thick rounds. Cut the onions into rounds. Arrange the tomatoes and onions on the baking tray. Sprinkle them with salt, sugar and fresh thyme leaves. Drizzle with olive oil and bake them in the oven at 180 degrees until they are golden brown.
Salt the bonito cut into wedges.
Mix the flour and cornmeal and put them on a flat plate. Dip the fish all over with flour and shake off the excess.
Heat the oil well in a large frying pan. Fry both sides of the fish.
Arrange a row of fish, tomatoes and onions on a serving plate. Pour the arugula pesto sauce on top and serve hot.