John Myers
Pollack Fillet Steamed with Broccoli
The perfect pollack fillet steamed with broccoli recipe with a picture and simple step-by-step instructions.
- 2 Pollack fillets à 120 g / TK
- 1 Broccoli approx. 500 g / cleaned in florets approx. 400 g
- 1 Pot with steamer insert
- 1 liter Water
- 50 g Diced carrots
- 100 g Onion cubes
- 1 tsp Salt
- 0,5 tsp Pepper
- 5 Allspice grains
- 5 Juniper berries
- 2 Lemon slices
- 2 Small tomatoes
- 2 Sprigs of oregano
- Olive oil
- Sea salt from the mill
- Pepper from the grinder
- Let the pollack fillets thaw a little, wash, pat dry with kitchen paper and cut in half. Peel and dice the carrots with the peeler. Peel and dice the onion. Clean the broccoli, cut into small florets, wash in a kitchen sieve, blanch in boiling water for 2 – 3 minutes, drain and rinse with cold water so that the strong green color remains. Pour water (1 liter) into the pot and add diced carrots, diced onions, salt, pepper, allspice grains and juniper berries. Brush the steamer lightly with olive oil and place in the saucepan and bring the water to a boil. Put the pollack fillet in it, close it with a lid and steam everything at a medium temperature for 20 minutes. After 10 minutes, carefully place the broccoli florets on the saithe fillets and cook / stew everything for 10 minutes to the end. Serve the pollack fillet with broccoli, garnished with tomato halves, lemon wedge and oregano sprig. Serve with sea salt from the mill and pepper from the mill.
A notice:
- Steaming is a very gentle preparation. The nutrients and the taste of the ingredients are particularly well preserved.
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