Garnish from the chef
There are many variations of side dishes for fish steaks, and the brand chef of the far Eastern restaurant Port Cafe Vyacheslav Anzulis offers two non-boring options to choose from: mashed green peas or couscous with carrot sauce.
Puree of green peas: (for 1 serving) 200 g of fresh or frozen peas, blanch (lower for a couple of minutes in boiling water and then immediately in ice water) in a small amount of water. Drain and add 50 ml of 22% cream to the peas and bring to a boil. Add salt and blend until smooth. Ready-made puree is better to RUB through a sieve – so it will turn out more airy.
Couscous and carrot sauce: (for 1 serving) 2 tablespoons of couscous should be poured into a heat-resistant container, salt and steam in 100 ml of boiling water. Cover with a lid and let the cereal stand for 10 minutes to swell. Fill the ready couscous with butter. For the carrot sauce, cut the carrots into small pieces and simmer in a pan until soft. Then add 40 ml of water and 50 ml of 22% cream and boil for another 5 minutes. Whisk the resulting mass with a blender.
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