Broiled Scrod/ a New England Classic
I cooked this recipe to showcase the versatility of a Steam oven by Gaggenau.
The oven uses plumbed water and only adds the necessary amount into the oven while cooking. Typically we think of Steam for Vegetables, Poaching Fish or Chicken, Dumplings and cooking Shellfish.
It is a healthy alternative to dry heat cooking that typically requires the addition of excessive oil or butter including additional fat to your food. A dish such as Broiled Fish many times when prepared, maybe swimming in Butter.
“OKAY What’s the problem with That?” you may ask.
Fat is flavor and yes it is a great way to enhance your food but perhaps not for every seated meal.
The Gaggenau Steam Convection Oven has a Recessed Broil Element under Glass (See photo). This element produces an Excellent Sear to your food. Using this for fish with the addition of Steam allows the Chef to prepare the dish without the additional of excessive fat from oil or butter. If you wish to add any oil just to increase the crispy topping use it sparingly. The benefit to Fish is that this cooking Mode allows a nice brown top result without drying out your creation. 😉
2 lbs Scrod
1/4 cup Pesto
2/3 cup Plain Bread Crumbs
2 Tbls Dijon
1 tsp Kosher Salt
1/2 tsp Cracked Pepper
Juice from 1/2 Lemon
Optional: Burrata Cheese
Turn on oven to the Mode Grill with Humidity 2nd Level with temperature set at 400˚F
Place Fish in the Solid Baking Pan. Season fish with salt, pepper and dijon. Evenly Spread the pesto over the top of the fillets, top with Bread Crumbs and lemon juice. Place into oven and set timer for 8 minutes. Remove from oven and top with Burrata and back into oven for a few minutes to melt the cheese.
Remove, plate and enjoy!