Steamed red mullet fillet with basil pesto mayonnaise sauce

Signed by: Vivien Reimbelli

Prep work





Steamed red mullet fillet with basil pesto mayonnaise sauce

A delicate fish maincourse with a velvety basil scented touch


  • 600 g redmullet fillets
  • 100 g leek
  • 2 egg yolks
  • 1 dl sunflower oil
  • 2 tablespoons white wine vinegar
  • 50 g fresh basil leaves
  • 4 tablespoons extravirgin olive oil
  • - ground salt, to taste

Wash the leek and remove the large, long leaves.

Line the steamer griddle of the Twelix steamer accessory with the leek leaves.

Place the fillets on top of the leaves and season with salt. Cover with the glass lid, insert into the oven and connect to a dedicated plug.

Steam the fish fillets using the dedicated steam auto function, set to medium power.

In the meantime set the egg yolks in the blender glass, add the vinegar, a pinch of salt and activate the blender to mix well, then strain the oil to obtain a mayonnaise sauce.

Remove the mayonnaise, add the basil the grounded salt and the extra olive oil.

Blend to obtain a creamy basil sauce to be added to the mayonnaise, mixing gently.

Spread the sauce on the bottom, then place the fish fillets on top of that with the red skin upside.


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