How to steam fish without overcooking

Name: How to steam fish without overcooking
Total time: 60 min
Ingredients: 700 g Hake; 400 g Fish; 250 g Coconut milk; 150 g Heavy cream; 10 g Salt; 2 g Black pepper, ground; 1 Parsley; 1 Bay leaf; 600 g Potato, cooked peeled; 300 g Porcini mushroom; 40 g White wine; 15 g Olive oil; 15 g Butter; 30 g Persillade

Von Bruno Albouze · 60 Min.

Zutaten

Hake700 g
Fish400 g
Coconut milk250 g
Heavy cream150 g
Salt10 g
Black pepper · ground2 g
Parsley1
Bay leaf1
Potato · cooked peeled600 g
Porcini mushroom300 g
White wine40 g
Olive oil15 g
Butter15 g
Persillade30 g

Zubereitung

Bring the fish fumet, coconut milk, cream, salt, pepper, parsley stem and bay leaf to a boil in a sautoir (a wide, shallow pan with straight sides). Ensure the liquid covers the bottom of the pan.
Add the fish fillets once the liquid is boiling. As soon as it boils again, cover with a lid and lower the heat to a gentle simmer.
Steam about 10 minutes for fillets 4 cm thick, adjusting for thicker or thinner pieces.
Test with a wooden skewer: it should slide easily through the flesh when the fish is done.
Remove the fish from the sauce and reduce the cooking liquid over medium heat to a syrupy consistency, about 20 minutes.
Reheat the fish in the reduced sauce, plate it, and glaze with more sauce.

Zusammengefasst aus dem Video von Bruno Albouze. Schau es dir für die Details an.

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