Steamed Congrio with 'Emerald' Sauce
Main Dishes • European
Description
Steamed Congrio with 'Emerald' Sauce
Ingredients
- Congrio fillet 0 lbs
- Garlic 2 cloves
- Lemon 1 piece
- Dried Rosemary a pinch
- Olive Oil 2 tablespoons
- Mustard Greens 1 tablespoon
- Dill 1 bunch
- Mayonnaise 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Rinse the fish to remove slime and cut it into small pieces (4 cm).
Step 2
Season with salt and pepper, sprinkle with dried rosemary, and place in a steamer to cook for 20 minutes.
Step 3
Finely chop the garlic and dill and place them in a blender. Add mayonnaise, mustard, olive oil, juice of the whole lemon, season with salt and pepper. Then blend until smooth.
Step 4
Serve the fish hot, drizzled with sauce on top, and garnish with rice, previously sprinkled with basil.
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