Anise steamed cod with lemongrass and pea purée
Cooking Instructions
- 1
Take two small saucepans and fill them both with 300 ml of water.
In the first saucepan place the peas and lemongrass (slightly crushed) cover and rapidly boil for 10 mins. Turn off the heat and leave to sit in the covered saucepan. - 2
In the next saucepan add the Anise syrup to the water and bring to a boil, If you have a steamer great, if not use a small colander.
Place the cod fillet in the colander and let the anise mixture rapidly boil.
After 6mins turn off the heat and let the cod take in the aniseed flavour. - 3
Drain the peas, remove the lemongrass stalks.
Put the peas in a blender and add a drop of milk(water) to loosen.
Sieve into a clean pan, season to taste and gently heat.
Gently flake the cod fillet.
Pour the purée into a warm bowl and carefully add the flakes of cod fillets.
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I’m a retired professional chef, now a published author, food & travel writer and columnist, I also have my own radio show on Greek News & Radio, bringing the Greek communities around the world together.I run multiple social media platforms including a business directory website promoting businesses in the hospitality and tourism industry worldwide. I also engage in many charitable organisations such as the British Liver Trust, The burnt chef project, Alcohol Change UK and The Mental Health foundation.Some of my links are:BUSINESS DIRECTORY WEBSITEhttp://www.rfmtbusinessdirectory.com/LINKTREEhttps://linktr.ee/RfmtRECIPES FROM MY TRAVELShttps://www.facebook.com/RECIPESFROMMYTRAVELS/COMPLETELY CORNWALLhttps://www.facebook.com/completelycornwall/RFMTBUSINESSDIRECTORYhttps://www.facebook.com/Rfmtbusinessdirectory
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