Recipe for healthy and light steamed fish with steamed vegetables with creamy and delicate romanesco broccoli puree and a delicious vinaigrette. A simple and light dish but also fragrant and tasty.
Instructions: Steamed cod with romanesco broccoli puree and olive oil sauce
For this recipe I used Italian olive oil made by Ursini. The oil I used is called Tandem, with a bright, intense and fresh taste.
Prepare the vinaigrette, stirring all the ingredients in a lively way until they are well blended, then put aside.
Wash the broccoli and divide it into florets. Bring a pot of salted water to boil and cook the broccoli until it becomes tender (my 8 minutes). Once cooked, transfer it to a jug of the blender, add the butter and the cream and begin to blend. Add enough cooking water and a pinch of pepper and blend until the mash becomes smooth and creamy.
Meanwhile prepare the cod by rubbing it with coriander powder. Place it in a steamed cooking basket. In the second basket lay the spring onions cut in half for the long, the carrots cut into julienne strips, half of lemon cut into four quarters and a star of star anise. Cook all the steam until the cod is cooked and tender (depends on the size of the fish) My fish cooked in about 10 minutes.
Divide the fish between 3 dishes, add the spring onions, carrots, broccoli puree and the sauce prepared previously and served.
lot of love. B.