Steamed congrio with "Emerald" sauce
3 servings
25 minutes
Steamed conger eel with 'Emerald' sauce is a refined dish of European cuisine that impresses with its simplicity and elegance. The soft, tender conger fillet infused with the aromas of rosemary and black pepper melts in your mouth, revealing its natural flavor. The 'Emerald' sauce made from fresh dill, garlic, lemon juice, and olive oil enriches the fish with a zesty freshness and light acidity. The rice garnish sprinkled with basil makes this dish balanced and harmonious. Conger eel is valued for its tender meat and versatility and is often used in Mediterranean cuisine. This dish is perfect for both a light dinner and a festive feast, delighting with its taste and exquisite presentation.
1
Wash the fish from slime and cut it into small pieces (4 cm).
- Kingklip (cusk eel) fillet: 1 kg
2
Salt, pepper, sprinkle with dried rosemary and steam for 20 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Dried rosemary: pinch
3
Finely chop garlic and dill, place in a blender, add mayonnaise, mustard, olive oil, juice of a whole lemon, salt, and pepper. Then blend until smooth.
- Garlic: 2 cloves
- Dill: 1 bunch
- Mayonnaise: 2 tablespoons
- Mustard: 1 tablespoon
- Extra virgin olive oil: 2 tablespoons
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
Serve the fish hot, drizzled with sauce on top, garnished with rice and sprinkled with basil.
