Steamed Hake with Broccoli and Cauliflower Recipe

Ingredients to make Steamed Hake with Broccoli and Cauliflower:

• For the Varoma container:
• 200g of broccoli florets
• 200 g of cauliflower florets (without the stems)
• For the Varoma container tray
• Approximately 600g of hake hearts
• fresh dill sprigs
• brush oil
• Transparent film to wrap the fish
• salt and pepper
• For the Thermo mix glass:
• ½ liter of water
• A little bit of salt

How to make Steamed Hake with Broccoli and Cauliflower:

1. Frozen fish is used, let it thaw and dry the pieces with kitchen paper.
2. Salt and pepper
3. Cut a piece of plastic wrap, brush the center with a little olive oil, and top with a sprig of dill.
4. Brush a piece of fish with a little oil and place it on top of the dill.
5. Cover it with another sprig of dill (try to keep the sprigs open to make it prettier).
6. Wrap well with the transparent film pressing well to make it tight and round.
7. Repeat the operation with all the pieces of fish and place them on the tray of the Varoma container (about 10 can fit). Book.
8. Put the broccoli and cauliflower florets in the Varoma container and salt them (note that you will have to put the tray inside afterwards).
9. Pour the water and salt into the Thermo mix glass and program 5 minutes, varoma temperature, speed 2.
10. When it boils, place the Varoma container with the broccoli and cauliflower on top of the lid and program 10 minutes, Varoma temperature, speed 2.
11. When finished, open the Varoma container and place the tray with the fish.
12. Close and reprogram 10 minutes, varoma temperature, speed 2.
13. Gently open the packets and serve the fish with the vegetables and coriander mayonnaise or to taste.