Wednesday, October 8, 2008

Fillet of perch with lemon and feta sauce

Roughly translated/adapted from A Tutto Vapore

Fillet of perch with lemon and feta sauce


2 tablespoons fish sauce
1 tablespoon sesame oil
400 grams of perch fillets, 4 pieces
1 bunch of dill, leaves only
1000 g of water
1 vegetable stock cube (or TM stock concentrate)
200 grams of basmati rice
4 green lettuce leaves, to use as baskets
1 cucumber
2 teaspoons of olive oil flavored with lemon
pepper & salt

Lemon and feta sauce:
150g Feta cheese, in pieces
100 g sour cream, 20% fat
2 tablespoons lemon juice


1. Mix fish sauce and sesame oil in a bowl; add fish fillets and let marinate.
2. Put dill in the TM bowl, chop for 3 seconds on Speed 7. Remove and set aside.
3. Pour water and stock cube/concentrate into the TM bowl. Place the basket in TM bowl and weigh in the rice.
4. Arrange lettuce leaves in the container of Varoma to form the baskets.
Cut the cucumber into slices of 0.5 cm. and cut into quarters. Distribute between the four lettuce leaves.
Sprinkle half the chopped dill on each leaf with a few drops of oil flavored with lemon. Season with salt and pepper.
5. Place fillets on cucumber and lettuce leaves in the Varoma. Put Varoma in position, cook for about 18 minutes at Varoma temperature on Speed 1.
6. Remove Varoma and basket, keep warm. Empty the TM bowl.

Lemon sauce and feta:
7. Place the feta in the TM bowl and mix for 2 minutes at 80°C on Speed 3.
8. Add the sour cream, lemon juice, dill the continue cooking for 2 minutes at 80°C on Speed 2. Season with salt and pepper.
9. Place rice on a serving plate, lay the stuffed lettuce leaves on top and serve with the sauce.

Tip: You can replace the fillet of perch with other types of fish (eg cod). The fish sauce and sesame oil can be purchased in Asian supermarkets or in the ethnic department of large stores.

Originally posted here on the Thermomix Forum

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