Low-Eye Macrurus Steaks with Garnish

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Low-eye macrurus can be found in stores as gutted frozen carcasses or as breaded and unbreaded steaks. The advantage of these steaks is that they can be fried and baked without thawing. This way, the fish turns out more tender and juicy.

Ingredients

Low-eye Macrurus - 1 piece
Corn Starch - 1 tablespoon
Vegetable Oil - 1 tablespoon
Ground Black Pepper - to taste
Salt - to taste
Green Peas - 7.1 oz
Cream 22% - 3 fl oz
Boiling water - 3 fl oz
Water - 1 fl oz
Couscous - 2 tablespoons

Step by Step guide

Step 1

Thaw the fish and cut it into steaks. Heat a pan with vegetable oil and fry the steaks on both sides for 2–3 minutes until a light golden crust forms. Then reduce the heat, cover with a lid, and simmer for another 10 minutes over medium heat until cooked through.

Step 2

For the garnish, prepare a puree of green peas or couscous with carrot sauce.

Step 3

Green Pea Puree: (for 1 serving) Blanch 200 g of fresh or frozen peas (dip in boiling water for a couple of minutes and then immediately into ice water) in a small amount of water. Drain the water and add 50 ml of cream to the peas, bringing it to a boil. Season with salt and blend until smooth. It is better to strain the finished puree through a sieve for a fluffier texture.

Step 4

Couscous and Carrot Sauce: (for 1 serving) Pour 2 tablespoons of couscous into a heatproof container, season with salt, and steam in 100 ml of boiling water. Cover with a lid and let the grain sit for 10 minutes to swell. Dress the finished couscous with butter.

Step 5

For the carrot sauce, chop the carrot into small pieces and sauté in a pan until soft. Then add 40 ml of water and 50 ml of cream (22%) and simmer for another 5 minutes. Blend the resulting mixture.