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.
1
Break the cabbage into florets.
- Broccoli: 1 head
2
Blanch it in boiling salted water for 3 minutes.
- Broccoli: 1 head
3
In a saucepan, mix the broth and cream, place on heat, and add the cabbage.
- Chicken broth: 200 ml
- Heavy cream 35% fat: 200 ml
- Broccoli: 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.
- Butter: 30 g
7
Serve hot, with boiled or fried white fish.
