John Myers
Cod Fillet Steamed with Romanesco Rosettes
The perfect cod fillet steamed with romanesco rosettes recipe with a picture and simple step-by-step instructions.
- 400 g Cod fillet fresh
- 1 piece Romanesco small
- Potatoes
- 150 ml Vegetable broth
- 100 ml Cream or milk
- Flour
- Salt
- Pepper
- Finely chopped parsley
- Freshly grated nutmeg
- Freshly squeezed lemon juice
- 2 Pieces Freshly sliced garlic
- Margarine
- Flour
- Divide the romanesco into small roses, chop up the removed stink and cook in a small saucepan for about 20 minutes. Pour off and collect the resulting broth.
- Heat the steamer to 100 degrees, set it to a total cooking time of 20 minutes and first add the potatoes, after 12 minutes the roses (in the perforated cooking utensil) and after a further 2 minutes in a separate perforated cooking utensil add the cod fillet.
- In the meantime, make a roux on the stove and deglaze with the vegetable stock and cream or milk. Simmer and season with salt, pepper, nutmeg and a little lemon juice.
- When the total cooking time is over (20 minutes), arrange the cod on the plates, add the potatoes and romanesco rosettes and drizzle with the sauce. Sprinkle with parsley and serve. Serve the rest of the sauce in a sauce boat.
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