Creamy broccoli puree with smoked mackerel and salmon roe

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Creamy broccoli puree with smoked mackerel and salmon roe
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Creamy broccoli puree with smoked mackerel and salmon roe

Recipe by Bernie Torras
0.0 from 0 votes
Course: StarterCuisine: SpanishDifficulty: Easy
Rations

6

rations
Preparation time

20

minutes
Cooking time

12

minutes
Calories

80

kcal/ration
Cooling time

30

minutes
Resting time

30

minutes
Total time

1

hour 

32

minutes


Immerse yourself in gourmet cuisine with our Creamy Broccoli Puree, a recipe that combines the freshness of broccoli with the sophistication of smoked mackerel and salmon roe. This simple yet elegant dish is a delight to the senses, with its smooth texture and rich, complex flavor. Join us on this culinary adventure and discover how everyday ingredients can be transformed into an unforgettable gastronomic experience. And to make cooking a real pleasure, don't forget to listen to our playlist "Puchero MIX - Gourmet Kitchen Vibes" while you prepare this delicious puree. Let's get to work and bon appetit!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 1/2 broccoli (approximately 500g)

  • Salt and pepper to taste

  • 2 tablespoons chopped chives

  • 1 dash of virgin olive oil

  • 20 g butter

  • 1 salmon/trout roe jar

  • 1 piece of smoked mackerel (approximately 100 g)

Pasos

  • Preparation of broccoli:
  • Wash and cut the broccoli into florets.
  • Place in a pot with water and salt to taste and bring to a boil.
  • Cook for 10-12 minutes or until tender.
  • Do not overcook broccoli. If you do, it will lose its vibrant color and may become bitter. The suggested cooking time of 10-12 minutes is a good starting point, but it is always best to taste it to make sure it is al dente. Once the broccoli is tender, drain it and place it in a glass or deep dish.
  • Preparation of the puree:
  • Add the piece of smoked mackerel and blend until smooth.
  • Add the 20 g of butter, olive oil, salt and pepper to taste and continue blending until creamy.
  • Decoration and service:
  • Add the salmon/trout roe to the puree.
  • Garnish with chopped chives. The chives add a touch of freshness and color to the dish. If you do not have chives, you can substitute them with chopped fresh parsley.
  • Serve hot and enjoy this tasty puree. This puree is best served hot. If you prepare it in advance, you can reheat it over low heat on the stove, adding a little broth if necessary to adjust the consistency. But do not put it in the microphone...

Notas

  • Make sure the broccoli is fresh. It should have a vibrant green color and the stems should be firm. If you see signs of yellowing, the broccoli is probably old.
  • Smoked mackerel adds a deep, smoky flavor to this puree. However, if you cannot find smoked mackerel, you can substitute another smoked fish of your choice.
  • Remember to taste and adjust the seasoning before serving. Although the recipe suggests salt and pepper to taste, you might consider adding a touch of lemon juice to enhance the flavors.

Quizás lo necesites

Nutrition facts (per serving)*

  • Serving Size: 100g
  • Calories: 80kcal
  • Fat: 6g
  • Carbohydrates: 6.5g
  • Fiber: 2g
  • Protein: 10g
  • Vitamin A: 588IU
  • Vitamin C: 84mg
  • Calcium: 32mg
  • Iron: 0.75mg
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Key points of the recipe

  1. Cooking broccoli: Do not overcook broccoli to maintain its vibrant color and prevent it from becoming bitter. Cook for 10-12 minutes or until al dente, then drain well before shredding.
  2. Puree consistency: When mashing the broccoli with the smoked mackerel, be sure to add the 20 g of butter and olive oil to achieve a creamy texture. Adjust seasoning with salt and pepper to taste and, if necessary, add a little broth when reheating to maintain creaminess.
  3. Garnish and final flavor: Add salmon or trout roe for a unique touch of flavor and texture. Garnish with chopped chives to add freshness and color to the dish. Serve the puree hot to enjoy all its nuances.

Pairing with wine

This creamy broccoli puree recipe is very creamy and has a smooth and delicate flavor, I would recommend a white wine with good acidity and mineral notes. A light and fresh white wine, such as a Sauvignon Blanc or a Pinot Grigio would be a good choice, as they will not overshadow the flavor of the dish, but will complement it very well. Another good example would be a Chablis from Burgundy, France. This wine, made from Chardonnay grapes, has a crisp acidity that can cut through the creaminess of the puree and balance the salty flavor of the mackerel and roe. In addition, its mineral and subtle citrus notes can complement well the fresh and slightly bitter taste of broccoli.

It is important to choose a wine that is not too intense so as not to compete with the delicate flavors of the recipe. A strong or very intense red wine should be avoided, as it may overwhelm and weigh too much next to this creamy and subtle dish. If a red wine is preferred, a lighter Pinot Noir would be a better choice than a stronger, more tannic red.

I would avoid red wines with strong tannins, as they can clash with the flavor of the fish and make the wine taste metallic. In general, it is important to keep in mind that this is a very subtle and delicate dish, so you should choose a wine that complements it and does not crush it.

Beer pairing

As for the beer, a Saison or a Witbier could be good choices. Both are Belgian beers with fruity and spicy flavors that can complement the flavors of this dish. The Saison has a high carbonation and mild acidity that can help balance the richness of the mash, while the Witbier, with its citrus and coriander notes, can enhance the flavors of broccoli and chives.

I would avoid very bitter beers such as IPAs, as their bitterness can overwhelm the delicate flavors of broccoli and fish. I would also avoid very dark and malty beers, as they may be too heavy for this dish.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Fish, Dairy

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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