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Peter Robinson - New Potatoes, Broccoli, Filet of Cod

New potatoes (the "Nicolas" variety)

Broccoli

Filet of black cod (pollack)

Start by cutting the potatoes (peeled or not) in regular pieces (so they will cook evenly), and place them in a steamer for approximately 15'.

Prepare the broccoli by separating the stems from the top part and divide it into small portions (about a mouthful).

Use a pair of strong tweezers to remove all bones from the fish filets. Shake them (the tweezers) in a glass of cold water to get rid of the bones, which tend to stick. Salt and pepper the filets on both sides.

Take the potatoes out and keep them in a suitable container covered with a folded, clean dishtowel, which will absorb the excess moisture and keep them warm.

When the broccoli is cooked (4-5' at the most, so they will remain crunchy and keep their beautiful green colour), remove them and put the rolled fillets in the steamer.

Let them cook for 3-4'.

If you have a multiple-story steamer, add each item on top of the other BEFORE the previous one is cooked (you'll have to do some math here, I'm afraid!), so everything will be ready to serve at the same time.

I flavour the boiling water with a small piece of star-anis. You could add some fresh dill to the potatoes.

When serving, don't forget that neither the broccoli nor the potatoes are seasoned so do it according to your taste. When on the plate, just pour some good-quality olive oil and a few drops of lemon juice. Plain delicious.

Bon appetit!

 

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