Steamed red mullet fillet with basil pesto mayonnaise sauce
Wash the leek and remove the large, long leaves.
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
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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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Vivien Reimbelli
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.