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Beurre Blanc with Steamed Asparagus and Fish Fillets



4 portion(s)

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

Recipe's preparation

    Asparagus & Fish
  1. Place fish fillets in a single layer in the bottom of the Varoma.

  2. Wash asparagus and remove stems. Place asparagus on the top try of the Varoma and put lid on Varoma.

  3. Fill bowl with approximately 750ml water

  4. 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.

  5. 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.

  6. Beurre Blanc
  7. Empty bowl and clean

  8. Chop eschallot, Speed 7, 2-3 seconds or until the eschallot is finely chopped.

  9. Add wine and vinegar, cook 3 minutes, speed 2, 90 degrees.

  10. 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.

  11. 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.

  12. Bon appetit!


Accessories you need

  • Varoma
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  • Butterfly
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Leftover Beurre Blanc sauce can be stored in the fridge in an airtight container for a few days.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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  • A quick, easy and delicious meal. Thank you for...

    Submitted by happyhems on 25. July 2017 - 08:47.

    A quick, easy and delicious meal. Thank you for the recipe. Smile

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  • So happywas beautiful thank you

    Submitted by AGasol on 6. May 2017 - 21:59.

    So happy....was beautiful thank youBig Smile

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  • Quick,easy,simple and tasty.

    Submitted by ARB on 10. September 2016 - 18:35.

    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.

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  • Delicious! I swapped the

    Submitted by Simmeone on 6. December 2014 - 20:41.

    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.

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  • Very yummy but I would

    Submitted by TracyR on 14. May 2014 - 21:00.

    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 typotmrc_emoticons.) tmrc_emoticons.)

    Tracy Reeves

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  • Nice, easy, light dinner. I

    Submitted by moomin on 26. November 2013 - 22:17.

    Nice, easy, light dinner. I should've trimmed the stems a little higher but the sauce was delicious. Sadly toddler wouldn't eat it. 

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