Fish Fillets with Red Bell Pepper Sauce

  Para versão Portuguesa clique aqui: “Filetes com Molho de Pimento Vermelho”

This dish is prepared with the help of a kitchen robot. This recipe is adapted from one I found in Mycook recipe book. I also include times and temperatures for the thermomix.

4 fish fillets

500g red bell pepper, roughly chopped

100g white wine

50g olive oil

1 tsp parsley

1 tsp coriander

1 tsp chive

2 garlic cloves

Salt to taste

Heat olive oil 1min/120º/speed 1 (TM: 1min/100º/speed 1). Cook garlic 2min/120º/speed 1 (TM: 1min/100º/speed 1). Add bell pepper, herbs and salt. Place fish in tray and set 10min/120º/speed 1 (TM: 10min/varoma/speed 1). Add wine and set 5min/120º/speed 1 (TM: 5min/varoma/speed 1). Give the sauce a silky finish by pressing turbo 6x5sec (TM: 30sec/speed 5-7-9) using the basket over the lid to avoid splashes.

Serve fillets with mashed potatoes and red bell pepper sauce.

Pink Cocktail Sauce

Para versão Portuguesa clique aqui: “Molho Cocktail Rosa”

3 tbsp unflavoured yogurt

4 tbsp mayonnaise

2 tbsp ketchup

1 small clove garlic crushed

A pinch of chili pepper

3 tbsp cilantro, finely chopped

2 tbsp lemon juice

In a small bowl combine all ingredients. Chill and serve.

Mayonnaise

Para versão Portuguesa clique aqui: “Maionese”

This recipe was taken from the Thermomix cookbook that came along with it. It’s a Portuguese version “Bimby - As Receitas Essenciais”. The quantities mentioned below is for half the recipe. It’s very easy and quick to make and it’s consistency is creamy and very well flavoured.

80g olive oil

80g vegetable oil

1 egg

Salt and pepper to taste

1 tbsp lemon juice

Weigh the oils in a jug with a spout or beak and set aside. Place the egg and lemon juice in the bowl and season with salt and pepper. Set 10 sec/speed 5. Then, with the thermomix running on speed 5, and with the measuring cup in place, slowly pour the oils on the lid, allowing it to trickle through and emulsify. When all the oil is mixed in, turn it off – the mayonnaise is ready!

Bechamel Sauce

Para versão Portuguesa clique aqui: “Molho Béchamel”

 250ml/1 cup milk

1 small bay leaf

¼ onion

5 peppercorns

30g/2 tbsp butter

1 ½ tbsp flour

Salt, white pepper and nutmeg to taste

Heat milk with bay leaf, onion and peppercorns until bubbles form around the edge. Remove from heat, cover and let stand for 20 minutes. Strain and set aside.

In a small pan melt butter and stir in flour. Stir over low heat for about 1 minute. Remove from heat and add strained milk, stirring until smooth. Return to medium heat and stir constantly until it begins to boil. Lower heat and cook gently for 5 minutes always stirring. Season with salt, pepper and nutmeg to taste. Makes about 300ml/1 ¼ cups.

This recipe makes a coating sauce, the right consistency for covering food, for example “Codfish in Cream Sauce”.

For a flowing sauce to be served separately, follow the recipe but use only 1 tbsp flour.

For a thicker sauce to use in croquettes and soufflés, use 3 tbsp flour.

Garlic Sauce

Para versão Portuguesa clique aqui: Molho de Alho

100g mayonnaise
2 tbsp plain yoghurt
1 clove garlic, crushed

2 tbsp water

1 tbsp parsley, finely chopped

Whisk all the ingredients together and place in a jar. Store in the fridge. Use on salads or sandwiches.