Can I also use other types of cheese for the filling of the Cordon Bleu?

Yes, you can also use other types of cheese such as Gouda.

What can I serve as a side dish with this oven dish with cordon bleu from monkfish, whole -grain pasta and pesto?

You can serve side dishes such as a green salad or roasted vegetables with this oven dish with cordon bleu from monkfish, whole -grain pasta and pesto.

In which dishes can I use the remaining pesto?

-Use the pesto as a dressing for a salad or as a dip for raw vegetables. -Besmeer de Pesto on a sandwich or toast and cover it with grilled vegetables and cheese. -Use the pesto as a marinade for meat or fish before you start grilling or baking it. -Add the pesto to potato salad or pasta salad for extra taste. -Use the pesto as a seasoning for soups or stews. -Reer the pesto by scrambled eggs or omelet for extra taste. -Use the pesto as a topping for a pizza instead of tomato sauce. -Make a fast tomato salad and add the pesto as a seasoning. -Roer the pesto through boiled rice or quinoa for extra taste. -Use the pesto as a dip for baked potatoes or fries. On this website there are still many delicious recipes for more ideas.

Oven dish with cordon bleu from monkfish, whole -grain pasta and pesto

Name: Oven dish with cordon bleu from monkfish, whole -grain pasta and pesto
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: Cordon Bleu:; 4 Filets of monkfish 150 g pp; 4 slices of Gandaham; 8 slices of mozzarella; pepper from the mill; 4 branches of fresh thyme; Peterselie Pesto:; 100 g of grated Parmesan cheese; 100 g roasted pain Boompins; 1 -thick bone flat parsley; 4 branches mint; pepper from the mill; 250 ml of sunflower oil; Juice of 1 big lemon; 250 g whole wheat pasta of your choice; 1 tbsp olive oil; Decoration:; pair of extra branches of parsley and mint; 1 tbsp roasted pine nuts; 1 block of Parmesan cheese to grate over

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30min

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Easy

Do you want to get started with casserole with cordon bleu from monkfish, whole -grain pasta and pesto? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

Cordon Bleu:
4 Filets of monkfish 150 g pp
4 slices of Gandaham
8 slices of mozzarella
pepper from the mill
4 branches of fresh thyme

Peterselie Pesto:
100 g of grated Parmesan cheese
100 g roasted pain Boompins
1 -thick bone flat parsley
4 branches mint
pepper from the mill
250 ml of sunflower oil
Juice of 1 big lemon

250 g whole wheat pasta of your choice
1 tbsp olive oil

Decoration:
pair of extra branches of parsley and mint
1 tbsp roasted pine nuts
1 block of Parmesan cheese to grate over

Cordon Bleu:
4 Filets of monkfish 150 g pp
4 slices of Gandaham
8 slices of mozzarella
pepper from the mill
4 branches of fresh thyme

Peterselie Pesto:
100 g of grated Parmesan cheese
100 g roasted pain Boompins
1 -thick bone flat parsley
4 branches mint
pepper from the mill
250 ml of sunflower oil
Juice of 1 big lemon

250 g whole wheat pasta of your choice
1 tbsp olive oil

Decoration:
pair of extra branches of parsley and mint
1 tbsp roasted pine nuts
1 block of Parmesan cheese to grate over

Preparation method

How do you make this?

Pesto: Put everything in a blender or in a high measuring cup with hand blender and mix finely. Add water if the pesto is still too thick, keep aside.

Cordon Blue: Cut the mozarella in half and divide them over the fillets. Place the thyme sprigs on top. Take the fish fillets with the Gandaham slices. Place them in the oven dish that slightly rubbed with some oil. Bake them 12 "in a preheated oven at 200 ° and keep warm.

Cook the pasta al dente, drain and mix some pesto under it. Divide in the dish around the Cordon Bleu's.

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Tips

You can make the pesto in advance and put together Cordon Bleu's. Then at the moment you only have to cook the pasta and finish the dish. If you remove the pre -made Cordon bleu's from the fridge, you must first let them come to room temperature for 30 minutes before baking them in the oven. You can then process the remaining pesto in other dishes and store it in the fridge for up to 5 days.

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