800g fish (bones removed)
50g onion (quartered)
50g celery stick (roughly chopped)
40g extra virgin olive oil
50g capers (washed and drained)
50g pitted green olives
100g white wine
350g tomato puree
Salt, pepper
- Wash fish and wipe with paper towel. Brush with oil and place in Varoma Bowl and Tray
- Chop onion and celery for 5 seconds on Speed 7. Scrape down the sides of TM Bowl with spatula
- Add 30g oil and cook for 3 minutes at 100ºC on Speed 1
- Add capers, olives and wine. Cook for 2 minutes at 100ºC on Reverse / Soft Speed
- Get 2 tbsps of the sauce and mix it with 2 tbsps of tomato puree. Spread it on the fish. Season with salt and pepper
- Add tomato puree, salt and pepper into the remaining sauce in TM Bowl. Place Varoma Bowl and Tray and cook for 10 minutes at Varoma Temperature on Reverse / Speed 1
- Turn the fish. Continue to cook another 10 minutes at Varoma Temperature on Reverse / Speed 1
- Transfer fish into serving dish, dress with some sauce
Afiyet olsun....
Note 1: During steaming if you feel any need add 50g of water
Note 2: You can use the remaining sauce as pasta sauce to go with spaghetti, linguine, gnocchi etc
It's adapted with a few changes from the recipe called Pesce Spada alla Ghiotta in Io e il Mio Bimby
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