How to cook
Cut the fish fillets into elongated pieces, season them with salt and pepper, then fry them in olive oil with lemon juice until a golden crust forms.
Smear one side with walnut paste, made from the egg white and 3.5 oz (100 g) ground walnuts. Bake in the microwave.
Pesto sauce: blend 2 oz (50 g) ground walnuts, a bunch of basil, 1/5 cup (60 ml) olive oil and a garlic clove. Put the mashed potatoes in the middle of the plate in a cake ring.