Ingredients
Asparagus & Fish
- 4 fillets Firm White Fish Fillets
- 2 bunches asparagus
Beurre Blanc
- 1 eschallot peeled
- 30 grams white wine
- 30 grams white vinegar
- 125 grams Butter
- 1/2 tablespoon cream, optional
Accessories you need
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Varoma -
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place fish fillets in a single layer in the bottom of the Varoma.
Wash asparagus and remove stems. Place asparagus on the top try of the Varoma and put lid on Varoma.
Fill bowl with approximately 750ml water
Put Varoma in place and cook 20 minutes, Varoma temperature, speed 2. Cooking time may vary depending on the size and thickness of your fish fillets.
When fish and asparagus are cooked to your liking set them aside in your Thermoserver to keep warm while you make the Beurre Blanc sauce.
Empty bowl and clean
Chop eschallot, Speed 7, 2-3 seconds or until the eschallot is finely chopped.
Add wine and vinegar, cook 3 minutes, speed 2, 90 degrees.
Add butterfly, set time to 3 mins, speed 2, 90 degrees. With the MC removed add cream (if using) then gradually add the cubed butter.
When the sauce has finished cooking drizzle over fish and asparagus and serve immediately. A lovely accompaniment to this dish is oven baked potato wedges or steamed Kipfler potatoes.
Bon appetit!
Asparagus & Fish
Beurre Blanc
Tip
Leftover Beurre Blanc sauce can be stored in the fridge in an airtight container for a few days.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
A quick, easy and delicious meal. Thank you for the recipe.
So happy....was beautiful thank you
Quick,easy,simple and tasty. I couldn't chop the shallots finely enough so the sauce was a bit lumpy. The amount of vinegar (30g) is correct.
Delicious! I swapped the vinegar for ver juice and it was delicate and not at all vinegary. Served it on a bed a sweet potato mash. Very simple yet impressive meal. That family all but licked their plates clean. I'll be making this again.
Very yummy but I would definitely change the amount of vinegar to 10grams instead of 30g as way too much and all I could taste in the sauce was vinegar. Other than this it was delicious. I'm thinking the 30g of vinegar was a typo
Tracy Reeves
Nice, easy, light dinner. I should've trimmed the stems a little higher but the sauce was delicious. Sadly toddler wouldn't eat it.