Fish with Almond Butter and Cocoa
Today I want to present you a truly exclusive and unusual dish.
When I attempted to prepare it, I was a bit hesitant, but I had heard about great chefs pairing bitter cocoa with savory foods, so I tried it too.
I have made this recipe both traditionally and with the Bimby.
We will cook the fish with steam cooking, then the fennel will be julienned and then sautéed with almond butter.
Together with the fish recipe, you will also find the almond butter recipe and a video tutorial on how to fillet fish.

Recipes designed for you:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Steam Cooking
Cuisine: Italian
Seasonality: All Seasons

Ingredients

7 oz blanched almonds
1.76 lbs sea fish (filleted)
14 oz fennel
3 tbsps unsweetened cocoa powder
to taste salt
to taste pepper
4 1/4 cups water
1 leaf bay leaf

Fish with Almond Butter and Cocoa

Tools

Cutting Board
Knife
Pan
Steamer

Preparation: Fish with Almond Butter and Cocoa

Traditional Cooking Recipe

Let’s prepare the almond butter
Start by toasting the almonds for 5 minutes in a hot pan or in a preheated oven at 356°F.
Pour the almonds into the blender jar or food processor.
Start blending them until you get a flour.
Continue blending to mix the mixture.
During the process, the almonds will begin to release their natural oils.
If the mixture tends to stick to the sides, push it towards the center with a spatula and continue blending.
To make it easier, add 1 teaspoon of water and 1 teaspoon of oil.
Let’s prepare the fish
If you bought the fish already filleted, continue with the recipe,
Alternatively, follow the video tutorial to fillet it. For this recipe, I preferred bluefish, but you can use any type of fish fillet.
Place the fillets in a heat-resistant baking dish or a steamer,
Sprinkle with salt.
In a pot that can accommodate the diameter of the baking dish or steamer, place some water and 1 bay leaf.
Place the baking dish with the fish on the pot, and cover with a lid.
Bring the water to a boil, and check occasionally that the fish cooks evenly.
In the meantime, peel the fennel and julienne it
Put a piece of almond butter in a pan, melt it over the fire and sauté the fennel.
Adjust with salt and pepper, and keep warm.
Arrange the right portion of fish fillets and julienned fennel on each plate, drizzle with a little liquid almond butter, and finally sprinkle with bitter cocoa.
Here are the Fish Fillets with Almond Butter and Cocoa cooked traditionally.
Start by toasting the almonds for 5 minutes in a hot pan or in a preheated oven at 356°F.
Put the almonds in the Bimby jar and activate for 1 minute at speed 8.
Gather the mixture that tends to stick to the sides of the jar with a spatula and continue processing for another 30 seconds always at speed 8.
Do the same operation with the spatula and continue like this, stopping the Bimby every 30/40 seconds, until the mixture is creamy.
Wash the jar.
Fillet the fish.
Place on the varoma and on the tray lined with parchment paper and spread out the fish fillets,
Season them with a pinch of salt and pepper and close the lid.
Put 2 cups of water in the jar along with a bay leaf.
Place the varoma on top and cook for 20 min. at varoma speed 1.
Meanwhile, peel the fennel and julienne it
Put a piece of almond butter in a pan, melt it over the fire and sauté the fennel.
Adjust with salt and pepper, and keep warm.
Arrange the right portion of fish fillets and julienned fennel on each plate, drizzle with a little liquid almond butter, and finally sprinkle with bitter cocoa.
Here are the Fish Fillets with Almond Butter and Cocoa prepared with the Bimby TM6.