Can I 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 casserole with monkfish cordon bleu, whole grain pasta, and pesto?

You can serve side dishes such as a green salad or roasted vegetables with this casserole with monkfish cordon bleu, 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. - Spread the pesto on a sandwich or toast and top it with grilled vegetables and cheese. - Use the pesto as a marinade for meat or fish before grilling or baking. - Add the pesto to potato salad or pasta salad for extra flavor. - Use the pesto as a seasoning for soups or stews. - Stir the pesto into scrambled eggs or an omelet for extra flavor. - Use the pesto as a topping for a pizza instead of tomato sauce. - Make a quick tomato salad and add the pesto as a seasoning. - Stir the pesto into cooked rice or quinoa for extra flavor. - Use the pesto as a dip for roasted potatoes or fries. This website has many more delicious recipes for more ideas.

Casserole with monkfish cordon bleu, whole grain pasta, and pesto

Name: Casserole with monkfish cordon bleu, whole grain pasta, and pesto
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: Cordon bleu:; 4 fillets of monkfish 150 g each; 4 slices of ham; 8 slices of mozzarella; freshly ground pepper; 4 sprigs of fresh thyme; Parsley pesto:; 100 g grated Parmesan cheese; 100 g roasted pine nuts; 1 thick bunch of flat-leaf parsley; 4 sprigs of mint; freshly ground pepper; 250 ml sunflower oil; Juice of 1 large lemon; 250 g whole grain pasta of your choice; 1 tbsp olive oil; Garnish:; a few extra sprigs of parsley and mint; 1 tbsp roasted pine nuts; 1 block of Parmesan cheese for grating

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30min

•

Easy

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

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Ingredients

What do you need?

Quantity: 4P

Cordon bleu:
4 fillets of monkfish 150 g each
4 slices of ham
8 slices of mozzarella
freshly ground pepper
4 sprigs of fresh thyme

Parsley pesto:
100 g grated Parmesan cheese
100 g roasted pine nuts
1 thick bunch of flat-leaf parsley
4 sprigs of mint
freshly ground pepper
250 ml sunflower oil
Juice of 1 large lemon

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

Garnish:
a few extra sprigs of parsley and mint
1 tbsp roasted pine nuts
1 block of Parmesan cheese for grating

Cordon bleu:
4 fillets of monkfish 150 g each
4 slices of ham
8 slices of mozzarella
freshly ground pepper
4 sprigs of fresh thyme

Parsley pesto:
100 g grated Parmesan cheese
100 g roasted pine nuts
1 thick bunch of flat-leaf parsley
4 sprigs of mint
freshly ground pepper
250 ml sunflower oil
Juice of 1 large lemon

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

Garnish:
a few extra sprigs of parsley and mint
1 tbsp roasted pine nuts
1 block of Parmesan cheese for grating

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.

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.