Steamed Fish with Lemon Myrtle Chive Beurre Blanc
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Steamed Fish with Lemon Myrtle Chive Beurre Blanc
Thermomix TM 31
Created: 2012-07-17 15:34
Changed: 2012-07-18 11:18
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4 portion(s)
medium
medium
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This recipe was provided to you by a Thermomix customer and is therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, particularly in terms of quantities and success. Please observe the application and safety instructions in our manual.
Ingredients
Beurre Blanc250 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
Preparation
Beurre Blanc
1.
Place lemon juice, lemon myrtle and sugar into mixing bowl and heat 10 min/Varoma/speed 4 until reduced to about 50g.
2.
Heat 3 min/80C/speed and slowly add butter through the lid. Check seasoning to taste.
3.
Remove sauce and keep warm whilst you steam the fish.
Fish
4.
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.
Garnish
5.
Arrange fish and vegetables on plate, spoon over beurre blanc and garnish with chives and salmon caviar.
Tip
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