FX Mayr for Gourmets: delicious and healthy steamed sole rolls
Steaming is a gentle and healthy cooking technique used a lot in Modern Mayr cuisine. The method preserves mineral salts, vitamins and minerals while retaining the food’s structure, colour and flavour. The kinds of foods you can cook in a steamer include anything you might normally boil. Lean meat, delicate fillets of fish and dim sum are obvious contenders, but flans, soufflés and cakes are also easily and gently cooked in the steamer. Healthy eating is easy with a steamer!
I recommend you use a simple bamboo basket placed over a saucepan of water and herbs as the best way to steam food. These traditional baskets breathe, prevent overheating and are great for aromatising food with herbs and spices. You’ll know the temperature is right when you can easily keep your palm above the steam for several seconds.
For more healthy Modern Mayr cuisine recipes take a look at our FX Mayr for Gourmets cookery booklet which is available from the Parkhotel Igls.
Steamed sole rolls
- Fresh herbs: thyme, basil, lemon grass, fennel
- 20ml Pernod
- Fleur de Sel
- 800g sole, skinned and filleted
- 2 tbsp Dijon mustard
- 1 organic lemon
- 1 head of fennel
- 50g mangetout
- 50g carrots
- 50g celery
- 1 organic orange
- Olive oil
To prepare: First make the herb stock by simmering the fresh herbs, Pernod and salt in a saucepan of water until the stock becomes aromatic. Place the sole fillets a little distance apart on a chopping board, cover with clingfilm and flatten carefully.
Brush the fish with Dijon mustard, sprinkle with chopped dill, and marinate in a mixture of grated lemon zest and salt. Depending on size, the fillets, are either used singly or two are laid on top of each other before forming the roulades. Cut the vegetables into fine strips and blanch in boiling water (not too long, the vegetables should still be crunchy) and refresh immediately by rinsing in cold water. Cover the wider half of the fillets with the vegetables, and then roll them so that they hold their shape unaided. Place the saucepan with the herb stock on a medium heat. When the heat is constant, place the steamer basket over the saucepan, line the bottom of the basket with the sliced organic orange and add the fish roulades. Cover with a lid and steam for 5 to 7 minutes. Season with salt and a drizzle of olive oil before serving.
Markus Sorg, Head Chef at the Health Retreat Parkhotel Igls in Tyrol – pioneer of Modern Mayr Medicine and Modern Mayr cuisine.