Steamed Fish Fillets with Chorizo Almond CrumbleMake on Fresco
We love our seafood at Christmas time in Oz. Snapper is my fillet of choice, but you can really use any fish you like. The Chorizo Almond Crumble is excellent on its own or on top of grilled chicken or seared scallops.
If Christmas was more than once a year then this would be on your table more than once a year....so...don't wait for Christmas to come around. Try it now. Delish!
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The Fish bit
- 3-4 small snapper fillets or a whole snapper, cleaned
- 1 lemon
- pink salt flakes to taste BUY
- Water for steaming
Chorizo Almond Crumble:
- 100 Grams whole almonds
- 250 Grams chorizo cured sausage, cut in pieces
- 2 spring onions, sliced
- 1 Tablespoon Umami Paste Recipe
- Lemon wedges and chopped parsley to garnish
Place fish onto a wet piece of baking paper lining either the Varoma dish/tray or both, whichever fits your fish the best. Finely zest the lemon and set aside the zest. Place thick slices of lemon underneath the fish and salt the whole fish well. Set aside.
To make the crumble, place almonds into cold oven set to 200°C and toast for 10 minutes.Remove.
Place chorizo into the Thermomix bowl and chop 2 sec/speed 7. Cook 10 min/Varoma/speed soft.
Add spring onions, Umami Paste, lemon zest and toasted almonds. Cook 10 min/Varoma/ speed soft.
Chop 5 sec/speed 6. Remove from bowl and set aside.
Place 1L water into the Thermomix bowl and bring to the boil, 8 min/Varoma/speed 1.
Place Varoma into position and steam fish 10-15 min/Varoma/speed 3. Times may vary depending on the size and thickness of the fish you purchase (or catch!!).
Place steamed fish onto ovenproof dish and sprinkle with Chorizo Almond Crumble. Toast under a hot grill until fragrant, about 5 minutes.
Serve immediately with lemon wedges and chopped Italian parsley sprinkled over.
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