Pistachio and pine nut-crusted halibut with wild rocket and parsley vichyssoise from Nopi - The Cookbook (page 119) by Yotam Ottolenghi and Ramael Scully

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    To see the online recipe, click "Read Extract" under the book cover on Amazon, then scroll down almost to the bottom.

  • smccandless on November 02, 2024

    Correct Link to online recipe https://food52.com/recipes/38874-yotam-ottolenghi-and-ramael-scully-s-pistachio-and-pine-nut-crusted-halibut

  • DePollepel on August 25, 2021

    delicious, make a meal out of it with steamed potatoes

  • bwhip on November 24, 2018

    I’ve made this twice now, and it’s just incredible. The vichyssoise is so full of flavor, I can’t believe that much depth comes from a soup that comes together so quickly. Absolutely delightful, and remarkably easy.

  • Charlotte_vandenberg on November 12, 2017

    Delicious. Not too difficult. Tasteful vichyssoise.

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