Steamed turbot with clams and prawns in the Thermomix
Total time46 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 26 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 46 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 26 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 19 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch
30 to 60 minutes
Method
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Rinse the clams and discard broken ones or those that do not close when tapped. Season the turbot with salt and pepper. Grease the Varoma with 5 g olive oil and arrange the fish and clams, leaving gaps for steam; reserve the prawns.
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Chop the garlic for 5 seconds at speed 5. Add the remaining 20 g olive oil and cayenne; cook for 5 minutes at 100°C, speed 1. Add the flour and cook for another minute.
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Add the water, white wine and chopped parsley. Fit the Varoma and cook for 20 minutes at Varoma temperature, speed 1. Add the prawns to the Varoma for the final 5 minutes. Check that the fish and prawns are cooked and discard closed clams.
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Serve the turbot with the clams, prawns and some sauce. To thicken it, keep all the seafood warm and reduce the sauce for a few minutes at Varoma temperature, speed 1.
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