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Steamed red mullet fillet with basil pesto mayonnaise sauce

A delicate fish maincourse with a velvety basil scented touch.

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Details

8

Ingredients

8

Steps

Time

15'

Prep

10'

Cooking

25'

Total

Ingredients

  • 600 gredmullet fillets
  • 100 gleek
  • 2egg yolks
  • 1 dlsunflower oil
  • 2 tablespoonswhite wine vinegar
  • 50 gfresh basil leaves
  • 4 tablespoonsextravirgin olive oil
  • -ground salt, to taste
Make it now
  • Step 1

    Wash the leek and remove the large, long leaves.

  • Step 2

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

  • Step 3

    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.

  • Step 4

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

  • Step 5

    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.

  • Step 6

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

  • Step 7

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

  • Step 8

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

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Steamed red mullet fillet with basil pesto mayonnaise sauce

Step 1

Wash the leek and remove the large, long leaves.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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

Step 7

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

Step 8

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

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