Steamed Loin of Cod with Steamed Rice and a Light Prawn Sauce
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.2 | kg | Cod |
| 10 | g | KNORR PRIMERBA Garlic Paste |
| 150 | g | Shellfish, prawns cooked |
| 2 | l | KNORR Paste Bouillon Clear Fish |
| 25 | g | KNORR 1-2-3 ROUX White |
| 5 | g | Parsley chopped |
| 30 | ml | Sunflower oil |
| 600 | g | KNORR USA Long Grain Rice |
| 1.2 | l | KNORR Paste Bouillon Clear Vegetable |
Preparation
Advance Preparation
Pre heat a steamer/combi steamer, warm the serving dishes. Trim the cod and ensure all bones removed
Method
1. Brush the cod fillets with the garlic, place in a baking dish.
2. Make the bouillon's as per instructions using 25g paste to 1ltr of the boiling water, whisk in well, bring to boil and use as required.
3. Place the rice in a braising dish, mix in the oil and add 1.2ltr bouillon, cover with a double covering of clingfilm, place in the steamer and remove after 45 minutes or when thoroughly cooked. Place the prawns over the cod, cover with the remaining fish bouillon A and double wrap with clingfilm. Place in the steamer and cook for the last fifteen minutes with the rice.
4. Remove the fish and rice, drain the fish stock into a saucepan with the prawns and thicken lightly with the roux by whisking it in gently, add the parsley.
5. Spoon the rice, centre of plate, top with the cod and mask over with the prawn sauce.
Handy Hints
The cooked rice can be moulded in lightly oiled ramequin dishes and turned out onto the plate with the cod on top and the prawn sauce masked over. For a richer sauce add a tablespoon of KNORR Meadowland Cream Alternative.
