- TM 31
Ingredients
Beurre Blanc
- 250 g lemon juice
- 1/2 tsp Tuckeroo Lemon Myrtle
- 2-3 tsp raw sugar
- 150 g cold unsalted butter, cubed
- river salt, to taste
Fish
- 4 150g barramundi fillets (or other white fish or with salmon)
- 8 new baby potatoes, cut into 4mm slics
- 4 asian greens / bok choy
- 1/2 tsp Tuckeroo Lemon Myrtle
- 300 g water
- river salt
Garnish
- Small bunch of chives, finely sliced
- salmon caviar
Accessories you need
-
Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place lemon juice, lemon myrtle and sugar into mixing bowl and heat 10 min/Varoma/speed 4 until reduced to about 50g.
Heat 3 min/80C/speed and slowly add butter through the lid. Check seasoning to taste.
Remove sauce and keep warm whilst you steam the fish.
Place water and lemon myrtle into mixing bowl. Place vegetables and fish into Varoma dish. Place Varoma into position and cook 8-10 min/Varoma/speed 2 until everything is nicely cooked. Important: if using thin fish fillets add them later in the cooking time so they are not overdone.
Arrange fish and vegetables on plate, spoon over beurre blanc and garnish with chives and salmon caviar.
Beurre Blanc
Fish
Garnish
Thermomix Model
-
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
Slight variation with vegetables on hand.. this sauce was superb with the fish. I used king salmon. Very Yummy
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