Preparation
Cut the broccoli and set aside a few florets for garnish. Wash thoroughly.
Season the whitefish fillets with salt and pepper.
Bring the vegetable broth and curry herb to a boil, then add the broccoli.
Cook covered for about 20 min over low heat.
Meanwhile, in another pan, bring water to a boil.
Add a generous pinch of salt and blanch the reserved broccoli florets. Once cooked, cool them quickly in ice water.
When the broccoli is tender, drain it and set aside the broth.
Blend the broccoli, then pass it through a fine sieve or chinois to obtain a smooth purée. If the purée is too thick, add a bit of the reserved broth.
Add butter (2) and lemon juice to the purée. Mix well and keep warm.
Lightly flour the whitefish fillets.
In a hot frying pan, melt butter (1), then cook the fillets for about 2 min on each side.
At the same time, in a sauté pan, lightly sauté the broccoli florets with butter (3) and season to taste.
Once everything is ready, plate your dish.
Tips !
- Serve with boiled potatoes or rice.
- Pair with a 2019 “Hôtel Richard” wine from Cave Schmutz Vins in Praz.
Recipe by Beat Keusen, Chef at Restaurant Le Bateau, Portalban
For 4 people
Preparation : 25 min
Cooking : 20 min
Ingredients and products
- 500 g broccoli
- 8 whitefish fillets (approx. 100 g each)
- 50 cl vegetable broth
- 2 pinches curry herb
- 50 cl water
- 1 tbsp lemon juice
- 10 g flour
- 100 g butter (1) – for frying the fish
- 5 g butter (2) – for the mousseline
- 5 g butter (3) – for sautéing the florets
- Salt and pepper
