Meagre brochettes with pistachio pesto

For 4 servings

Brochettes

500 g of CORVINA REX FRESCAMAR dicing

3 potatoes medium size

12 cherry tomatoes

20 g de butter

Olive Oil (soft)

Salt and pepper

For Pesto

60 g peeled pistachios

60 g of parmesan cheese

60 g fresh basil

1 garlic clove

20 ml of vinegar of Módena or vinegar of Jerez

300 ml Olive Oil (soft)

Salt and pepper

Estimated time: 20 min

Prepare the pesto by peeling the garlic clove and scalding it in boiling water for a couple of minutes.

Crush in the mixer together with the basil leaves and the rest of the ingredients.

Season to taste and dose the oil to obtain the desired consistency.

With a “scoop”, form potato balls and boil in salted water for 10 min.

Insert the Meagre cubes, the cooked potatoes and the cherry on the skewers (alternating them to taste).

On a griddle, with a little oil, cook the skewers a minute per side approx. and brush with the pesto sauce.