A new recipe for Christmas!. This time, a main course with which you can complete your menus. We already have starters, like the drunk prawns or zucchini rolls. And sweets, like Wine roscos, desert roses or fig bread balls. Soon we will bring you more dishes. And remember to check our Christmas section if you want to look for more recipes.

This turbot It is easy to make, it has a very attractive presentation and it is really delicious. The fish is very tender, the sauce is smooth and tasty, and the combination with the grapes offers you a very special sweet contrast. The only difficulty may be tying the rolls, but if you cut a fairly long sheet of leek, it is not complicated and, leaning against the walls of the Varoma, they do not fall apart.

Steamed turbot with grapes in a white wine sauce

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Steamed turbot, with grapes, in a white wine sauce. A delicious recipe, made with Varoma and thermomix, that has no difficulty.

Ana Valdes

Recipe type: Fish
Calories: 330
Rations: 4

Preparation time: 15M
Cooking time: 21M
Total time: 36M

Ingredients

1 turbot (1 kg approx.) Clean and in four fillets, without bones.
200 g of dry white wine
3 carrots (120 g approx.)
1 spring onion (50 g approx.)
10 green asparagus
150 g of white grapes
1 leek
75 butter g
100 g of liquid cream for cooking
half a fish stock cube
a tablespoon of oil (20 ml)
salt and pepper

Preparation

We separate one of the outer layers of the leek and cut, lengthwise, 10 thin strips (2 spare in case one breaks)
From the rest of the leek, we cut the white part into large pieces. The green one, we won't use it.
Peel the carrots and cut 8 sticks from one of them. We reserve the rest.
Cut the onion into 8 sticks and reserve the rest.
Cut the turbot fillets in half lengthwise and season with salt and pepper.
We put on each fillet a carrot stick, an onion and a piece of asparagus. We roll them up and tie them with the leek ribbon. We place them in the Varoma container, in the lower part, we water them with a splash of oil and we put the rest of the chopped asparagus and the grapes around them. We cover and reserve.
Put the leek, onion and reserved carrots in the glass, in large pieces. We crush during 5 seconds at speed 5.
We lowered the remains of the walls. We add a tablespoon of oil and 20 g of butter. We fry for 5 minutes, 100º, speed 1.
We add the wine and the half cube. We put the Varoma in place. We program 12 minutes, Varoma temperature, speed 1.
At the end, we remove the Varoma and leave it covered.
We crush during 1 minute at progressive speed 5/10.
Add the cream, salt and pepper to taste. We cook for 2 minutes, 100º, speed 2.
We add the butter and program 1 minute at speed 4.
We serve the rolls accompanied by the sauce and the garnish of grapes and asparagus.

Equivalences with TM21

More information - Drunk prawns, Zucchini rolls stuffed with feta cheese and black olives, Desert roses, Port wine donuts, Fig bread sweets with cheese heart

Source: Thermomix Magazine

ThermoRecetas

Steamed turbot with grapes in a white wine sauce