Ingredients for 4 people:
- 4 cod fillets,
- 2 tablespoons of sake,
- 1 teaspoon of salt,
Garnish:
- 1 carrot,
- 1 courgette,
- 1 leek,
- 1 pinch of Yuzu salt,
- 1 tablespoon of rapeseed oil,
- chives.
Kiku sauce:
- 5 g of Kiku chrysanthemum petals,
- 20 g of Hon Kuzu,
- 1 teaspoon of Yuzu salt,
- 2 cups of water,
- 2 tablespoons of Shiro dashi (or 2 tablespoons of mirin
- + 2 teaspoons of Konadashi + 1 teaspoon of soy sauce).
Preparation of steamed cod with Kiku sauce
1. Place the cod fillets on a pyrex-type dish. Sprinkle with salt and drizzle with sake.
2. Steam them for 10 minutes by placing the plate over a saucepan of boiling water.
3. Cut the vegetables into strips and sauté them in a pan with the rapeseed oil. Season with Yuzu salt and set aside.
4. Soak the kiku petals in hot water for about 2 minutes and drain.
5. In a saucepan, combine all the sauce ingredients. Bring to the boil. Cook, stirring, for 3 minutes. Add the kiku.
6. Place the cod fillets and vegetables on the plate. Spoon the sauce over the cod fillets and add the chives and a little Yuzu salt.
Benefits of kiku:
Reduces fever, effective against high blood pressure and poor eyesight.
