White Fish with Broccoli and Flowers
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
- Ingredients
- 1 ⅓ cups Broccoli
- 2 carrots (cut into batons)
- 2 Kohlrabi (cut into batons)
- 1 Tbsp butter
- ½ cup vegetable stock
- 21 ozs fine fish fillets (e. g. salmon, zander and monkfish in equal quantities, skinless)
- 2 Tbsps clarified butter
- 1 tsp Dijon mustard
- Pansy (to garnish)
Preparation steps
1.
Fry the broccoli, carrots and kohlrabi in hot butter without colouring. Season with salt and pour over the stock. Half cover and braise for 5-6 minutes.
2.
Cut each fillet of fish into 4 equal-sized pieces. Season with salt and ground black pepper and fry gently in clarified butter in a non-stick frying pan over a low heat for 5-6 minutes until cooked. Baste regularly with the butter. The fish should not brown.
3.
Remove the vegetables from the stock and arrange on warmed plates. Arrange the fish decoratively on top. Stir the mustard into the sauce and check the seasoning. Drizzle over the fish and vegetables and garnish with pansies.
4.
If desired, decorate the plate with chilli sauce and serve with toast.
