Cauliflower puree with steamed cod

Ingredients for 2 servings:

• 300 g cod fillet(s)
• Water
• 1 organic lemon(s)
• 1 cauliflower
• ½ bunch chives
• 200 ml cream or milk
• herb salt and pepper
• chili powder
• Vegetable stock powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Place the cod fillet in a shallow pot or pan with a lid. Season the fish with herb salt and a little pepper. Slice half a lemon and add it to the fish. Cover and place the fish on the stove at medium heat 5-6. Add about 100 ml of water. It will cook for about 20 minutes. In the meantime, clean and roughly chop the cauliflower. Cover with 2/3 l of water and add a little vegetable stock. Cook the cauliflower until soft. Meanwhile, finely chop the chives and preheat the plates. Drain the cauliflower, reserving some of the cooking water. Now add the cream and puree the cauliflower until the desired consistency is reached. Add a little more of the cooking water if desired. Season to taste with salt and a little vegetable stock. Place the purée on preheated plates, remove the fish from the pan, and place it on top of the purée. Finally, add chives, a little salt, and chili to taste as a topping. Tip: If you need a filling side dish, you can serve it with potatoes.