Steamed whitefish with pistachio paste
Serves 2-3 | Preparation 15-20 min
Instructions
Grind the pistachios in a blender/mixer until powdered. Grate the grapefruit. Preheat a steam bed (steaming pot or a bamboo steamer). Make 3-4 cm wide, long (the width of the foil roll) 2-3 ply collars of foil. Tap dry and skin the fish fillets (if necessary). Cut the fillets into ~4–5 cm wide longitudinal slices, season with salt and pepper, roll up and wrap the pieces in foil collars. Steam the fish for 6-8 minutes (with the lid on), put aside and keep warm.
Melt 25 g butter in a skillet/frying pan on medium-high heat. Add two tablespoons of nut oil, the grapefruit zest, dill seeds, onion flakes, savory, lovage, powdered pistachios, salt and pepper. Mix and shallow-fry for a minute or two. Add water to form a soft paste.
Discard the foil and place the fish rolls on a plate. Add a pinch of pepper and serve with the pistachio paste. Accompany with e.g. oven-baked garlic potatoes and greens.
Serves 2-3 | Preparation 15-20 min
Ingredients / Fish
450-500 g skinned European whitefish (or any white-fleshed fish) fillets
~0,5 teaspoon salt
~0,25 teaspoon black pepper
Ingredients / Pistachio paste
70 g (~140 ml when finely ground) unsalted pistachios
25 g (~1,5–2 tablespoons) butter
2 tablespoons walnut oil or macadamia nut oil
Finely grated zest of 1 pink grapefruit
2 teaspoons dill seeds
1 teaspoon roasted onion flakes
1 teaspoon savory (herb)
1 teaspoon lovage
~0,5 teaspoon salt
~0,25 teaspoon black pepper
~150 ml water
Instructions
Grind the pistachios in a blender/mixer until powdered. Grate the grapefruit. Preheat a steam bed (steaming pot or a bamboo steamer). Make 3-4 cm wide, long (the width of the foil roll) 2-3 ply collars of foil. Tap dry and skin the fish fillets (if necessary). Cut the fillets into ~4–5 cm wide longitudinal slices, season with salt and pepper, roll up and wrap the pieces in foil collars. Steam the fish for 6-8 minutes (with the lid on), put aside and keep warm.
Melt 25 g butter in a skillet/frying pan on medium-high heat. Add two tablespoons of nut oil, the grapefruit zest, dill seeds, onion flakes, savory, lovage, powdered pistachios, salt and pepper. Mix and shallow-fry for a minute or two. Add water to form a soft paste.
Discard the foil and place the fish rolls on a plate. Add a pinch of pepper and serve with the pistachio paste. Accompany with e.g. oven-baked garlic potatoes and greens.
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