White-water steamed cod on bottom of squash and basil

Ingredients for White-water steamed cod on bottom of squash and basil

Instructions for White-water steamed cod on bottom of squash and basil

To prepare the White-water steamed cod on bottom of squash and basil recipe, please follow these instructions:

Cod:
Season the cod fillets with salt and a little pepper (or other herbs after your taste) and cool them for 20 minutes. Before cooking. This gives a more firm meat structure and brings more flavor to the fish.

In a large (sauté) pan, place a plate, with the bottom upwards. Cut the fillet into pieces and place them on top of the plate. Pour white wine to the bottom, put on the pot and steam the pieces for approx. 5 min. Until the meat is milky white. Just before serving remove the skin and season with a little salt.

sauce:
Remove the cod from the pot and let it rest wrapped. Add fish stock and cream and let it reduce to half. Season with salt and pepper.

Bottom:
Cut squash and a small onion in fine tern. Remove the kernels from the tomatoes and cut the meat into strips. The whole is switched in a little oil for approx. 2 min. Finally add fresh basil leaves and season with salt and pepper.

Served with new potatoes.