Ingredients
Ingredients
- 4 pieces of Hoki skinned, or thick white fleshed fish
- sauce
- 500 mls of milk
- 40 grams of butter
- 45 grams of plain flour
- 1 tin of shredded crab meat
- 1 level teaspoon of turmeric/ mustard, I used turmeric as I am allergic to mustard
- Salt and pepper
- 3 level tablespoons of tarragon vinegar
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Sauce
Drain the crab meat, in a bowl add the turmeric/mustard and the tarragon vinegar then add the crab meat, marinate for around 15 minutes
Add to the bowl the butter and melt 3 minutes 100 degrees, speed 1
Add the flour and cook 3 minutes, 100 degrees, speed 1
Add the milk, salt and black pepper to your taste, and cook 6 minutes, 100 degrees, speed 4
Squeeze out of the crab mixture as much vinegar as you can ( I placed into a sieve and used the back of a spoon)
Pour 300mls of sauce into a jug ( you can use the rest of the sauce with poached eggs etc)
Add the crab to the 300 mls of sauce and mix in gently - keep warm or microwave to heat through once the fish is cooked
With out washing the bowl add one litre of water and place fish in the Varoma and steam 15 minutes, varoma, speed 4
Plate up with the sauce over the fish
Tip
If you can not find Tarragon Vinegar a very quick way to make it is a good quality Vinegar and dried Tarragon ---- Heat one cup of Vinegar to almost boiling and pour over 2 teaspoons of Tarragon, when cool place in a jar or bottle - and pop in the pantry for 10-12 days to mature and Im sure you will find other uses for this herby vinegar
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
Lots of this sauce on the Hoki and, so scrumptious
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