A healthy and delicious recipe to make Pollack with spinach and Breton seaweed
Practical information
- Total time: 20 min
- Preparation time: 20 min
- Number of people: 4
- Difficulty: Easy
- Cost: Reasonable
- Cooking Type: Steam
- Type: Flat
- Category: Beverage
- Nutritional criteria: Anti-cholesterol, Antidiabetes, Antioxidant, Low calories, Low GI, Rich in fiber, Lactose free, Egg free,
Preparation
- Wipe the cobblestones, sprinkle them with salt and fennel grains. Place them in the steamer basket, also add the vegetable bouillon cube to the steamer water.
- Wash the spinach and remove the stems from the stems. Drain them and cook them for 10 minutes in a stewed pot, in a covered casserole dish, with a few pinches of salt, turning them regularly.
- At the same time, steam the pollack for about 5 to 10 minutes. To find out if your fish steak is cooked to perfection, all you have to do is stick a thin blade in the steak while cooking. If the flesh offers resistance, your fish is still lacking a bit of cooking.
- In a saucepan, combine the cooking rice and the seaweed tartare then heat over low heat.
- In each plate, prepare a bed of spinach, place the place on top of which the skin has been removed and cover with the seaweed “cream”.
- A recipe by Laurence Salomon
Health tips
the + Nutrition
Algae are “super foods” rich in proteins, minerals and trace elements. Discovering them in the form of a condiment allows you
to consume them regularly, in particular with the fish of which they are the ideal accompaniment.
