Steamed Cod with Mild Garlic Mousseline

🐟 Steamed Cod: Subtlety and Haute Cuisine at Home

Cod is an extraordinary fish, but it often dries out if overcooked. The steaming technique guarantees pearly meat that separates into perfect flakes. We crown it with a garlic mousseline (a mayonnaise lightened with egg whites), achieving a restaurant dish without the heavy digestions of traditional sauces.

🧄 Why it is exceptionally healthy

• Clean Protein: Fresh cod is extremely low in fat, offering very high-quality proteins.
• Protective Allicin: The garlic in the mousseline acts as a natural antibiotic and cardiovascular protector.
• Respectful Cooking: Steam keeps the fish's vitamins and minerals intact.

📝 Step-by-Step Preparation

1. Aromatize the Steam: In the base pot of the steamer, put water, a bay leaf, and some black peppercorns. Bring to a boil.
2. Cooking the Fish: Place 4 fresh cod fillets (approx. 5.3 oz / 150g each), lightly seasoned, in the steamer basket. Cook covered for 6-8 minutes, depending on thickness. The center should remain juicy.
3. The Mousseline Base: While the fish cooks, prepare an eggless mayonnaise: blend 1.7 fl oz (50ml) of skim or plant milk with 3.4 fl oz (100ml) of high oleic sunflower oil, 1 small garlic clove (previously blanched to soften it), and a pinch of salt.
4. The Airy Secret: Whip 1 egg white to stiff peaks. Incorporate it into the garlic mayo with very gentle folding movements so it doesn't lose air. This is your "light mousseline".
5. Final Broil: Transfer the cooked cod fillets to a baking tray. Cover the top of each fillet with a generous layer of the mousseline.
6. The Golden Touch: Broil in the oven at maximum power for 2-3 minutes, watching constantly, until the mousseline is lightly golden.