This recipe is from the Thermomix UK site here:
http://www.ukthermomix.com/recshow.php?rec_id=81They have lots of great recipes there, so why not have a browse? You can find Janie's tips for this recipe at the bottom of the page in the link above.
Rosie Laljee has recently been inspired to create easy and delicious recipes for one or two people. Cooking for 1 or 2 is no longer a chore when you have a Thermomix! This recipe is inspired by a meal Rosie had at a Franco-Indian restaurant in London. Cooked all at once, it is of restaurant quality and flavour as well as being nutritious, healthy and fresh. Serves 1. Can easily be doubled to serve 2 or tripled to serve 3.
Ingredients
1 clove garlic, peeled
2 to 3 green chillies, tops removed
15 g coriander with stalks cut off
1 piece boneless, skinless white fish 150 to 175 g – halibut, haddock or your preference, about 1 cm thick
40 g cold water
30 g baby spinach
1 tsp olive oil
½ tsp salt for the paste plus ¼ tsp for the sauce
100 to 150 g new potatoes, cut into 1 cm cubes
750 g boiling water from the kettle
3 spears asparagus, cut lengthwise making 6 pieces
8 mange tout (snow peas)
150 g greek-style yoghurt
6 to 8 saffron strands
10 g gram flour (= chickpea flour, = besan flour)
½ tsp sugar
freshly ground pepper
1 tsp lemon juice
Method
1. Mince the garlic, chillies and coriander by dropping them onto the running blades at Speed 8. Remove 1 heaped teaspoon of this mixture and set it aside in a small bowl with the 40 g cold water and leave to soak.
2. Add to the TM bowl the spinach, oil and the ½ tsp salt and mix at Speed 5 until you have a slightly coarse mix (like a pesto), pausing twice to scrape everything down with the TM spatula.
3. Pour the reserved soaked garlic/chilli/coriander mixture through a small strainer saving the liquid for the sauce later. Return the strained paste to the TM bowl and stir in. On a piece of foil about 3 times the size of the piece of fish, put half the spinach paste, lay the fish on top and top with the remaining spinach paste. Fold the foil over to make a loose parcel. Place in the Varoma.
4. Carefully weigh the 750 g boiling water into the TM bowl – no need to clean it first. Place the internal steaming basket into the TM bowl and add the potatoes to it. Set the covered Varoma on the TM lid (without the Measuring Cup) and steam 10 minutes/Varoma Temperature/Speed 2. Check – the fish should be almost cooked. (If cod, it may take 5 to 8 minutes longer.)
5. Place the mange tout and asparagus around the fish parcel. Replace the cover and steam 3 minutes/Varoma Temperature/Speed 2. Meanwhile, prepare your sauce ingredients. Remove Varoma with contents, remove the basket with potatoes and set both aside. Discard the hot steaming liquid.
6. Into the TM bowl add the yoghurt, saffron, gram flour, sugar, the ¼ tsp salt, pepper, lemon juice and the reserved strained liquid from the spice paste in Step 3. Mix 15 seconds/Speed 4.
7. Cook the sauce 4 minutes/90°C/Speed 3. While the sauce cooks, check the fish and the vegetables and if they require further cooking replace the Varoma on the TM lid while the sauce is cooking – the potatoes can also be put into the Varoma next to the fish parcel to keep warm. Serve in a deep dish by pouring the sauce in, placing fish on top and arranging the vegetables around as you choose.
