Català
4 PAX - Time 40 min.
Utensils: Knife, Chopping board, Pot, Steamer
INGREDIENTS
ELABORATION
Clean and cut the vegetables as desired and set aside.
Clean and cut the hake fillets; salt and pepper them lightly and set aside.
Add the cooking liquid (water, fish stock, wine...) to the bottom of the steamer and bring it to the boil*.
When steaming the vegetables, take into account the different cooking times, starting with those that take the longest to cook and finishing with those that take the least at the end. Cooking should ALWAYS be done with the steamer COVER ON!
Fresh green beans - 30 minutes (add first).
Fresh broad beans - 20 minutes (add after 10 minutes).
Fresh peas - 12 minutes (add after 18 minutes).
Portion of hake (150 g) - 10 minutes (add after 20 minutes).
Asparagus (soft part), cabbage leaf and broccoli, scallions - 8 minutes (add
after 22 minutes).
Check that everything is perfectly cooked when the cooking time is up. Dress with vinegar and serve.
Vigorously mix in a bowl: 4 parts Pons Selección Familiar EVOO Arbequina oil, 1 part Pons Chardonnay vinegar, a pinch of salt and pepper and, before serving, dress our steamed recipe.
Garnish with some fresh rosemary.
* We can be creative with steam cooking liquids as they add aroma to the steam that will cook the food. For fish and seafood the following combination is fantastic (per litre of water; 100 ml Chardonnay vinegar, 50 g carrot, 50 g onion, a few grains of black pepper and a bay leaf or rosemary in this case).
Ingredients
Directions
Clean and cut the vegetables as desired and set aside.
Clean and cut the hake fillets; salt and pepper them lightly and set aside.
Add the cooking liquid (water, fish stock, wine...) to the bottom of the steamer and bring it to the boil*.
When steaming the vegetables, take into account the different cooking times, starting with those that take the longest to cook and finishing with those that take the least at the end. Cooking should ALWAYS be done with the steamer COVER ON!
Fresh green beans - 30 minutes (add first).
Fresh broad beans - 20 minutes (add after 10 minutes).
Fresh peas - 12 minutes (add after 18 minutes).
Portion of hake (150 g) - 10 minutes (add after 20 minutes).
Asparagus (soft part), cabbage leaf and broccoli, scallions - 8 minutes (add
after 22 minutes).
Check that everything is perfectly cooked when the cooking time is up. Dress with vinegar and serve.
Vigorously mix in a bowl: 4 parts Pons Selección Familiar EVOO Arbequina oil, 1 part Pons Chardonnay vinegar, a pinch of salt and pepper and, before serving, dress our steamed recipe.
Garnish with some fresh rosemary.
* We can be creative with steam cooking liquids as they add aroma to the steam that will cook the food. For fish and seafood the following combination is fantastic (per litre of water; 100 ml Chardonnay vinegar, 50 g carrot, 50 g onion, a few grains of black pepper and a bay leaf or rosemary in this case).