Steamed Redfish with a Popcorn Crust on a Cream of Peas

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recipe by Mirko Ronzoni www.mirkoronzoni.it

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    665

Steamed pieces of redfish, coated in basil pesto and covered with popcorn crust. Serve the fish on a cream of basil peas, together with some lumpfish roe which will give the dish a colourful appearance. A real chef's dish to impress your guests with great ease! User generated recipes have not been tested by Kenwood.

recipe updated Feb 24, 2022

Ingredients

  • Orange icon
    Orange
    1
  • Redfish fillet icon
    Redfish fillet
    600 g
  • Popcorn kernels icon
    Popcorn kernels
    40 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tablespoons
  • Salt icon
    Salt
    as needed
  • Frozen peas icon
    Frozen peas
    400 g
  • Water icon
    Water
    250 ml
  • Salt icon
    Salt
    1 pinch
  • Fresh basil leaves icon
    Fresh basil leaves
    20 g
  • Water icon
    Water
    1 kg
  • Pink peppercorns icon
    Pink peppercorns
    3 g
  • Pesto icon
    Pesto
    150 g
  • Fish roe icon
    Fish roe
    25 g

Tools

  • kCook icon Stove
  • kCook icon kCook Multi
  • kCook icon Large saucepan
  • kCook icon Kcook bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Steamer tray
  • kCook icon Serving plate

Step preview

  1. Add popcorn kernels and extra virgin olive oil to a clean large saucepan and cover
  2. Cook - medium-high heat
  3. Fit max blade to kCook bowl
  4. Add orange and salt to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Transfer popcorn to kCook bowl
  7. Attach lid to kCook bowl with filler cap fitted
  8. Blend with filler cap fitted until fine crumbs form - 10 sec, speed 12
  9. Transfer content of kCook bowl to medium bowl then set aside
  10. Clean kCook bowl
  11. Fit max blade to kCook bowl
  12. Add extra virgin olive oil and frozen peas to the kCook bowl
  13. Fit kCook bowl to kCook Multi
  14. Attach lid to kCook bowl
  15. Cook with filler cap removed - 2 min, 90°C, speed 5
  16. Then add water and salt to the kCook bowl
  17. Cook with filler cap removed - 3 min, 90°C, speed 5
  18. Then add fresh basil leaves to the kCook bowl
  19. Blend with filler cap fitted - 2 min, speed 12
  20. Transfer content of kCook bowl to small bowl then set aside
  21. Clean kCook bowl
  22. Fit slow cook plug to kCook bowl
  23. Add water and pink peppercorns to the kCook bowl
  24. Fit kCook bowl to kCook Multi
  25. Attach lid to kCook bowl
  26. Heat with filler cap removed - 104°C
  27. Add redfish fillet to the steamer tray
  28. Sprinkle with salt lightly
  29. Fit the steamer tray
  30. Cook - 5 min, 104°C
  31. Decorate the serving plates with the creamed peas
  32. Place fish on serving plate
  33. Brush with pesto
  34. Sprinkle with the popcorn crust
  35. Garnish with fish roe
  36. Serve
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