Kosher Steamed Vegetable Medley With Halibut Recipe

Fusion cuisine

Kosher Steamed Vegetable Medley with Halibut recipe

About this recipe

A wholesome and flavorful dinner featuring steamed vegetables and halibut, seasoned with dill, cayenne pepper, and a touch of lemon juice. Perfect for those seeking a kosher solution to a healthy and satisfying meal.

Ingredients

  • 1 Bunch Fresh Dill (Bunch)
  • 1.5 Kg Harry & Percy British Mashing Potatoes
  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • 400G Natoora Organic British Leeks
  • - Cooks & Co Sliced Mushrooms
  • 350G Natoora Large New Season Unwaxed Lemons
  • - Mantova Extra Virgin Olive Oil Spray
  • - McCormick Gourmet Organic Cayenne Pepper MCG-24431
  • 500G Cracked Black Pepper Catering Size, 500G
  • 1.3 Kg Diamond Crystal Kosher Salt, 1.3Kg
  • 500 Ml Daylesford Organic Hot & Sour Vegetable Broth

Instructions

  1. 1. Peel 1 lb of potatoes and slice them. Evenly dust with 1/2 tsp ground black pepper and 1/2 tsp kosher salt. Steam for 8 to 10 minutes until tender.
  2. 2. Wash and trim the ends off 2 green zucchinis and 1 zucchini. Slice them. Finely chop 1 tsp of dill and evenly distribute it along with 1/2 tsp ground black pepper. Steam for 4 to 5 minutes until tender.
  3. 3. Wash and trim the leaves and bottom off 1 leek. Cut into very thin strips. Wash 12 oz of mushrooms and cut them into quarters.
  4. 4. Roll 1 lemon firmly on a countertop to release its juices, then cut it in half and juice it. Reserve 1 tbsp of lemon juice.
  5. 5. Warm 1 tsp olive oil in a large pan over medium heat. Add the leek strips and sauté for 2 minutes. Add the quartered mushrooms and evenly dust with 1 tsp finely chopped dill and 1/2 tsp cayenne pepper. Stir well.
  6. 6. Pour 1/3 cup of vegetable broth over the mushroom and leek mixture. Shake the pan slightly to combine. Cover the mixture with a lid.
  7. 7. Sprinkle the mixture with 1/2 tsp kosher salt and 1/2 tsp ground black pepper. Cover the pan with a lid and steam for 8 to 10 minutes, or until the vegetables are tender.
  8. 8. Serve the steamed potatoes and zucchinis alongside the mushroom-leek mixture. Drizzle with the reserved lemon juice for added brightness.