Ingredients
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Sea bream filets
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40 g olive oil
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5 g lemon zest
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8 g salt
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1 pinch ground pepper
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4 sea bream filets, from Blue Island fishmarkets 400/500
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160 g broccoli florets and cauliflower florets
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8 sprigs fresh thyme
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Rice with vegetables
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65 g olive oil
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80 g onion, quartered
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300 g rice carolina or parboiled
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1/2 saffron powder
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8 g salt
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80 g sultanas
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90 g blanched, roasted almonds
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700 g hot water
Instructions
Sea bream filets
- Place a bowl onto mixing bowl lid and weigh 40 g olive oil 5 g lemon zest, 8 g salt and 1 pinch ground pepper into it. Stir to combine.
- Divide 4 sea bream fillets and 160 g broccoli florets and cauliflower florets between Varoma and set aside. With a pastry brush, coat fillets with the prepared marinate.
Rice with vegetables
- Place simmering basket onto mixing bowl lid and weigh 300 g rice into it. Remove simmering basket and rinse rice until water runs clear. Place 65 g olive oil and 80 g onion, quartered, into mixing bowl and chop 5 sec/speed 5.
- Then sauté 4 min/120 ̊C/speed 1.
- Add washed rice into mixing bowl and sauté 2 min/100 ̊C/ reverse mode/speed 1.
- Add 1/2 saffron powder, 8 g salt, 80 g sultanas, 90 g blanched, roasted almonds, 700 g hot water, mix with spatula, place Varoma into position, secure Varoma lid and cook 15 min/Varoma/reverse mode /speed spoon or until filets are cooked.
- Serve filets with vegetables and rice.
Tip: You can use the TM friend to steam the fillets by putting 500 gr. water and setting 20 minutes/Varoma/speed 2 and the rice in TM6 following all the steps as the recipe instructs, but instead selecting the rice cooker mode to cook the rice.
Recipe from Chryso Lefou
