Steamed fish with virgin sauce using a Cecotec
(4.8)
Preparation time
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Servings
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Dive into the culinary delight of steamed fish with virgin sauce, a dish that whispers tales of Mediterranean shores and sunny afternoons. This vibrant recipe, featuring succulent salmon steaks drizzled with a refreshing blend of cherry tomatoes, black olives, and fragrant herbs, is not just a feast for the palate but also a celebration of simplicity. The origins of 'sauce vierge' date back to the 1980s when chefs in France sought to create a fresh alternative to heavier sauces, and boy, did they succeed! With each bite, you're not just tasting a dish; you're experiencing a sun-kissed adventure that transports you to a seaside market bustling with colors and flavors. Serve it with a side of laughter and you'll have the perfect meal for any occasion!
Ingredients
- 50 g Cherry Tomatoes
- 30 g Black Olives
- 1 Strand Basil
- 1 Strand Fresh Coriander
- 12 Tablespoon Olive Oil
- 1 Zucchini
- 1 Cloves Of Garlic
- 1.2 Lemons
- 1 Teaspoon Salt
- 1 Pinch Pepper
- 516 g Water
- 700 g Salmon Steaks
Steps
- Cut in four, and add 50 g of the cherry tomatoes in the food processor bowl.
- Sliced in rings, pit, and add 30 g the black olives in the food processor bowl.
- Add 1 strand of the basil, 1 strand of the fresh coriander, 6 tablespoon of olive oil in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Add 1 zucchini, 1 cloves of garlic in the food processor bowl.
- Mix manual: 8sec / 0°C / Speed 5.
- Add 1 lemons, 6 tablespoon of olive oil, 1 teaspoon of the salt, 1 pinch of the pepper in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 2.
- Add the contents of the tank along with the tomatoes. Wash and dry the tank.
- The virgin sauce is a fresh and vibrant condiment made with olive oil, lemon juice, and fresh herbs, typically served with fish or vegetables.
- Add 516 g of water, 700 g of the salmon steaks in the food processor bowl.
