Twisted Fish with Summer Flavors
Main course
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Cook Time
45 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This twisted fish dish is a true summer delight! I often prepare it for a light lunch or an elegant dinner. The salmon and julienne intertwine for an explosion of marine flavors, while the zucchini quinoa brings a touch of freshness and lightness. The yogurt, ginger and soy sauce sauce enhances everything with an exotic note. This is an easy dish to make with the Thermomix®, perfect for impressing your guests without spending hours in the kitchen. Feel free to vary the seasonal vegetables for an ever-changing version!
Ingredients (13 ingredients)
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300 g Salmon fillet
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500 g Julienne fillet
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1 piece Zucchini(s)
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120 g Quinoa
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1 c. à soupe White balsamic vinegar
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3 c. à soupe Hazelnut oil
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1 pinch Pepper
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1 pinch Coarse salt
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1 pinch Salt
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1 morceau Candied ginger
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1 container Plain yogurt(s)
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1 c. à soupe Soy sauce
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1 piece Lemon(s)
Preparation (11 steps)
Prepared fish fillets
Cut the salmon and julienne fillets into strips of the same length by hand. Set aside.
Twists formed
On a work surface, place two strips of julienne fillet. In the center, place a strip of salmon. Twist the strips together. Repeat the operation until all the ingredients are used up.
Steaming the twists
Pour 500 ml of water into the Thermomix bowl. Place the twists in the Varoma. Close the Varoma and program 6 Min./Varoma/Stufe 1 to steam the twists.
Rinsed quinoa
Rinse the quinoa under cold water by hand. Drain it well.
Cooking the quinoa
Pour 500 ml of water and a pinch of coarse salt into the Thermomix bowl. Bring to a boil by programming 5 Min./100°C/Stufe 1. Add the rinsed quinoa to the bowl and cook for 12 Min./100°C/Stufe 1. The quinoa should remain slightly firm. Refresh it under cold water and drain it.
Grated zucchini
Wash the zucchini and grate it by hand. Set aside.
Preparation of the vinaigrette
In a bowl, pour the white balsamic vinegar, season with salt and pepper. Pour in the hazelnut oil, emulsifying by hand.
Quinoa and zucchini mixture
Mix the quinoa, grated zucchini and vinaigrette in a salad bowl by hand. Keep refrigerated.
Preparation of the yogurt sauce
Wash the lemon skin, take 2 zest with a paring knife by hand.
Yogurt sauce mixed
In a bowl, place the plain yogurt, the candied ginger cut into small pieces, the soy sauce and the lemon zest. Mix by hand.
Service
Serve the fish twists accompanied by zucchini quinoa and yogurt sauce.
Finished cooking? Great! 🎉
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Created by
Pauline Blanc
1
Rezept
0
Kochbücher
Allergens
- Fish
- Soy
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