Pistachio Crusted Pike With Tomato Salad

• 15 g pistachios, coarsely chopped
• 1 tsp mustard
• 1/2 tsp breadcrumbs
• 50 g cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 2 stalks basil, chopped
• 1 tsp white wine vinegar
• 1/2 tbsp olive oil
• 175 g pike fillet
• 50 ml vegetable stock
• 2-3 stalks chives, finely chopped
• 1 tbsp lemon juice

1. For the crust, mix the pistachios, mustard and breadcrumbs in a bowl and season with salt and pepper.
2. For the salad, mix the tomatoes, onion, basil, vinegar and oil in a bowl and season with salt and pepper.
3. For the fish, poach in the vegetable stock for 3 minutes then remove and place on a baking sheet. Spread the crust on top of the fish and place under the broiler for 5 minutes. Remove, drizzle with lemon juice and serve with salad and a garnish of chopped chives.

pistachios, mustard, breadcrumbs, cherry tomatoes, red onion, stalks basil, white wine vinegar, olive oil, pike fillet, vegetable stock, stalks chives, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/19180 (may not work)