John Myers
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Steamed Cod Fillet with Broccoli and Cream Potatoes
The perfect steamed cod fillet with broccoli and cream potatoes recipe with a picture and simple step-by-step instructions.
For the cod fillet
- 300 g Cod fillet
- Lemon pepper
- Coarse sea salt
- 2 tablespoon Cream
- Freshly squeezed lemon juice
- Dill
For the broccoli
- 1 Fresh broccoli
- 1 liter Salt water
- 1 tablespoon Butter
- 1 Msp Freshly grated nutmeg
Cream potatoes
- 3 tablespoon Cream
- 4 Roughly diced potatoes
- Parsely
- Peel the potatoes and cut them into evenly bite-sized pieces, pre-boil them in salted water as usual, add the water after about 10 minutes, turn off the stove, add the cream and parsley and let the potatoes cook. Shake the pot every now and then so that the cream gets everywhere.
- Wash the broccoli into florets and cook in lightly salted water for 7-10 minutes. Turn off the stove, pour off a flake of butter, add some freshly grated nutmeg and allow to evaporate.
- Season the cod fillet on both sides with sea salt and lemon pepper in a pan with melted vegetable fat, sauté on both sides on a low flame, add the cream and dill and sauté for 3-5 min. Finally, season with a little mustard and lemon and season with the cream potatoes and broccoli to dish out
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