Steamed sea bass with pumpkin sauce and wild asparagus

Preparation

1. We put the garlic in the glass. We shred 5 seconds, speed 7. We take out and reserve.

2. Line the tray of the Varoma container with baking paper and place the fish on top. We put half of the reserved garlic, salt, pepper and a drizzle of olive oil on the skin. Cover with the excess paper (or put another layer of paper on top if ours are large) and close the Varoma. We booked.

3. We put the peeled pumpkin in large pieces in the glass. We chop during 10 seconds at speed 4.

4. Add the reserved garlic, a teaspoon (of the coffee ones) of salt, pepper to taste, the asparagus in pieces, the tomatoes and 50 ml of oil. Sauté for 8 minutes, 100º, spoon speed, left turn.

5. We add the water and half a teaspoon of salt. We put the Varoma container in its place and program 20 minutes, Varoma temperature, speed 1 (if there are two seabass) and 5 more minutes if it were a large seabass.

6. We remove the fish, pouring the juice from the paper inside the glass. We mix during 10 seconds, spoon speed, left turn. We taste and rectify the salt.

7. We clean the sea bass skin and bones and serve with the sauce.