Recipes
Steam cooked blackbelly rosefish with mushrooms and humus, 2
Humus:
- 400 gr cooked chickpeas
- 1 garlic clove
- 15 ml sesame oil
- 120 ml olive oil
- 10 gr coriander
- 1 lime (juice)
- 5 gr salt
- 5 gr sugar
- 15 ml tamari
- 60 ml water
Other Ingredients:
- 700 gr blackbelly rosefish
- 100 gr mushrooms
- 1 garlic clove
- Olive oil to the taste
- Coriander to the taste
- Salt to the taste
Separate the blackbelly rosefish in two fillets, remove the fishbone and season with salt. Grease the fillets and the head with a mix of olive oil and coriander and cover the fish with sliced mushrooms (wrap the fish in a aluminum foil). Place them in a closed pot with a bit of water and let it steam cook for 15 minutes.
Meanwhile, add all the ingredients for the humus in a cup and grind everything (heat the hummus in a water bath before you serve it). Finally, display your food on the plate, add a drizzle of olive oil and coriander and enjoy the juices from the blackbelly rosefish’s cooking.
Separate the blackbelly rosefish in two fillets, remove the fishbone and season with salt. Grease the fillets and the head with a mix of olive oil and coriander and cover the fish with sliced mushrooms (wrap the fish in a aluminum foil). Place them in a closed pot with a bit of water and let it steam cook for 15 minutes.
Meanwhile, add all the ingredients for the humus in a cup and grind everything (heat the hummus in a water bath before you serve it). Finally, display your food on the plate, add a drizzle of olive oil and coriander and enjoy the juices from the blackbelly rosefish’s cooking.