Small-eye grenadier steaks with garnish
2 servings
15 minutes
Steaks from small-eyed macrurus are a refined dish of European cuisine with a delicate, airy texture and a slightly sweet flavor. Macrurus is a rare fish with soft flesh that is perfect for frying while retaining juiciness inside a golden crust. The green pea puree garnish adds freshness and velvetiness to the dish, while the couscous with carrot sauce brings light sweetness and exquisite aroma. The flavor palette of this dish combines the softness of the fish, the creamy texture of the garnishes, and pleasant spice notes. Such dishes are often prepared in Mediterranean cuisine, where simplicity, elegance, and natural flavors are valued. It is best served with white wine or a light vegetable salad to highlight the rich taste of the fish and its tender texture.
1
Thaw the fish and cut it into steaks. Heat a pan with vegetable oil and fry the steaks on both sides for 2-3 minutes until a light golden crust forms. Then reduce the heat, cover with a lid, and simmer for another 10 minutes on medium heat until cooked.
- Roundnose grenadier (rattail): 1 piece
- Vegetable oil: 1 tablespoon
- Ground black pepper: to taste
- Salt: to taste
2
Prepare mashed green peas or couscous with carrot sauce as a side dish.
3
Green pea puree: (for 1 serving) Blanch 200 g of fresh or frozen peas in a small amount of water. Drain the water and add 50 ml of cream to the peas, bringing it to a boil. Season with salt and blend until smooth. It's better to strain the finished puree through a sieve for a fluffier texture.
- Green peas: 200 g
- Cream (22%): 100 ml
- Salt: to taste
4
Couscous and carrot sauce: (for 1 serving) Pour 2 tablespoons of couscous into a heat-resistant container, salt it, and soak in 100 ml of boiling water. Cover and let it sit for 10 minutes to swell. Mix the cooked couscous with butter.
- Couscous: 2 tablespoons
- Boiling water: 100 ml
- Salt: to taste
5
For the carrot sauce, cut the carrots into small pieces and sauté in a pan until soft. Then add 40 ml of water and 50 ml of cream (22%) and cook for another 5 minutes. Blend the resulting mixture.
- Water: 40 ml
- Cream (22%): 100 ml
