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Steamed Lightly Salted White Fish with Roasted Salsa Verde, French Fries and Gremolata Aioli
Steamed Lightly Salted White Fish with Roasted Salsa Verde, French Fries and Gremolata Aioli – Recipe

Explore more about Steamed Lightly Salted White Fish with Roasted Salsa Verde, French Fries and Gremolata Aioli Recipe.

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Ingredients per serve

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What you need

Explore more about Steamed Lightly Salted White Fish with Roasted Salsa Verde, French Fries and Gremolata Aioli Recipe.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Roasted salsa verde

    • In a pot of water, boil tomatillos and white onion.
    • On a grill or in an oven on a grill setting, char the bell and jalapeño peppers. Set aside in a bag or covered in a bowl to steam. This allows the charred skins to be easily removed.
    • Once skins have been removed, place peppers into a blender. Add boiled tomatillos and onion, whole garlic cloves, cilantro, spinach and KNORR Thai Lime Powder. Pulse for about 2 minutes until the mixture is only roughly chopped.
    • Add maple syrup, olive oil and KNORR Vegetable Booster. Blend until smooth.
    Pro tip: spinach is used to help enhance the vibrant green colour.

  3. Steamed lightly salted white fish (Atlantic cod)

    • Mix water (2L per 10 serves), salt, bay leaves, whole black peppercorns, lemon peel and 1/2 of lemon juice until the salt is dissolved.
    • Use the salt marinade to rub over the cod fillet and keep cool for at least 24 hours.
    • Drain then steam in oven until tender and juicy.

  4. Homemade fries

    • Cut potatoes into 6 x 1cm strips and soak in cold water for 1 hour. Rinse and let them rest again in clean water for another hour.
    • Dry potatoes and fry them in oil (140 degree Celsius) until tender.
    • Allow to cool, then turn the oil temperature up to 190 degree Celsius and deep fry until golden and crispy. Sprinkle with sea salt.

  5. Gremolata Aioli

    • Mix HELLMANN’S Real Aioli, Dijon mustard, remaining 1/2 of lemon juice, salt and freshly ground black pepper and let the aioli rest for an hour before serving.

  6. Gremolata

    • Mix parsley, thyme, rosemary, chervil, shallots, finely chopped garlic and finely grated lemon peel. 

  7. To serve

    • Serve fish on a bed of roasted salsa verde, topped with aioli and gremolata, and a side of homemade fries.
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