Broccoli sauce for white fish

8 servings

20 minutes

This delicate broccoli sauce is a true gem of Chinese cuisine, designed to enhance the flavor of white fish and give it a silky texture. Its origin is linked to the search for the perfect balance between fresh vegetables and rich cream. Blanched broccoli turns into a tender puree, combining with chicken broth and heavy cream to create a creamy consistency. A light whipping of butter adds velvetiness and softness to the dish. The sauce perfectly complements boiled or fried white fish, making its flavor more expressive and harmonious. Served hot, it reveals the full richness of aromas and transforms a simple dish into a refined gastronomic delight.

Energy value per serving

• Calories: 151.1
• Proteins: 4.9g
• Fats: 12.5g
• Carbohydrates: 7.4g

Ingredients

• Broccoli cabbage: 1 head
• Chicken broth: 200 ml
• Cream 35%: 200 ml
• Butter: 30 g

Cooking steps

1. Break the cabbage into florets.

   Required ingredients:

   • Broccoli cabbage: 1 head

2. Blanch it in boiling salted water for 3 minutes.

   Required ingredients:

   • Broccoli cabbage: 1 head

3. In a saucepan, mix the broth and cream, place on heat, and add the cabbage.

   Required ingredients:

   • Chicken broth: 200 ml
   • Cream 35%: 200 ml
   • Broccoli cabbage: 1 head

4. Bring to a boil, reduce heat, and simmer at a bubbling boil for 10 minutes, stirring.

5. Pour into a blender and blend into a smooth puree.

6. Pour the puree back into the saucepan, bring to a boil while stirring, remove from heat, and whisk in the butter.

   Required ingredients:

   • Butter: 30 g

7. Serve hot, with boiled or fried white fish.