Frozen fish is used, let the pieces dick and dry the pieces with paper paper.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Diping High | 🤯 |
| Ingredients to make steam hake with broccoli and cauliflower: |
| For the varoma container :: 200gr of branches of Brécol 200 g of Cauliflor branches (without the trunks) | For the varoma container tray: 600gr approximate of salt |
| Additional features: expensive cost, Thermomix |
Ingredients to make steam hake with broccoli and cauliflower:
2. Salpimient.
3. Cut a piece of transparent film, brush the center with a little olive oil, and put on a strip of dill.
4. Brush with a little oil a piece of fish and put it on the dill.
5. cover it with another strip of dill (ensure that the twigs are open to make it more beautiful).
6. Wrap well with the transparent film by pressing well so that it is tight and round.
7. Repeat the operation with all pieces of fish and place them in the varoma container tray (they can fit about 10). Reserve.
8. Put the Brécol and cauliflower twigs in the varoma and save them (keep in mind that you will have to put the tray inside).
9. Eche in thermomix vessel the water and salt and program 5 minutes, varoma temperature, speed 2.
10. When it boils, place on the cover on the cover the varoma container with the brécol and the cauliflower and program 10 minutes, varoma temperature, speed 2.
11. When it ends, open the varoma container and place the tray with the fish.
12. Close and program 10 minutes again, varoma temperature, speed 2.
13. Dryly open the packages and serve fish with vegetables and with coriander or taste.
