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