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 to make this dish. Polenta mash is quick and easy. Just heat the broth 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 3/4 lb. filet or loin of cod
1 quart water
1/3 cup salt
2 cups vegetable broth
3/4 cup (375 ml) milk
6 oz. (170 g) polenta
½ cup (100 g) grated mature cheese
3½ Tbs (25 g) butter
Salt and black pepper
8 Tbs (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 130 degrees F (56 C).
Heat the vegetable broth 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 broth 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.