Steamed Cod with Polenta Mash, Asparagus and Brown Butter
This dish is simple, delicious and perfect for the Omnia. Note: You must have an Omnia Oven Rack. Polenta mash is quick and easy. Just heat the stock and milk and stir in the polenta and a little cheese – but the dish is just as good with ordinary mashed potatoes. If you brine the fish before steaming, it will be firmer, flakier and perfectly salted.
Serves: 3 to 4. Prep and cook: About 30 minutes.
About 375 g filet or loin of cod
1 litre water
70 g salt
500 ml vegetable stock
375 ml milk
170 g polenta
100 g grated mature cheese
25 g butter
Salt and black pepper
100 g butter
Pour the water into a bowl, add the salt and stir to dissolve. Let the cod soak in the bowl for about 10 minutes.
Put the Omnia oven rack in the pan and fill with water until just below the rack. Cover and heat at medium heat. Bring it to a simmer before steaming.
Cut the fish into smaller pieces and lay on the rack, and place the asparagus on top. Let steam for 5-10 minutes. The fish is done when it has an internal temperature of 56 degrees C.
Heat the vegetable stock and milk in a saucepan The mash will firm up quickly, so measure the other ingredients but wait to mix them in until just before you are ready to serve.
Brown the butter by melting it at medium to high heat in a saucepan. Stir constantly so that it does not burn. When you see small brown dots at the bottom and the butter smells nutty, it is done.
Stir the polenta into the milk and stock mix, bring to a simmer and cook for 2-3 minutes, stirring constantly, until it thickens. Stir in the cheese and butter. Salt and pepper to taste.