(1.017 votes)
Loading ...
Sea bass with salt It is one of the dinners that I do most often. We love how rich fish is cooked this way.
Before having the Thermomix I already did it quite a bit in the oven but once the robot entered my kitchen, I immediately discovered its advantages of doing it in the varoma. In this way it is juicier, It never goes away, nor does it stay dry and, of course, the whole kitchen does not smell like fish, which my husband is grateful for.
The browned with salt, either of the two fish They are great. I recommend it as a regular recipe because whoever eats it like this always repeats.
Sea bass with salt
With this recipe you make sure that the fish is juicy and just right.
More information - Gilthead sea bream with vegetables garnish
Adapt this recipe to your Thermomix model
I WOULD LIKE TO DO SOMETHING DIFFERENT X THIS RICH CHRISTMAS AND SURPRISE MY GUESTS
Victoria, we will soon start publishing interesting recipes for Christmas. I hope you like them. All the best.
Hello, I am new to this world of thermomix haha and it fascinates me, but I would love to know some recipe for polvorones, mantecados, Christmas sweets to surprise the family hehej.
By the way, your blog seems very interesting to me.
Noema, thank you very much for your interest in the blog and about Christmas, do not worry, because in a couple of weeks we will begin to give you recipes to surprise in those days and above all that the whole family can enjoy healthy, rich and elaborate things by ourselves.
All the best
In the fishmonger I have to say that they prepare it to be salted? Is the sea bass or sea bream not going whole? I mean with the thorn, thank you
Cali, if you must say it in the fish shop, because even though it is whole they have to remove your guts. But they don't have to open it for you to avoid getting the salt.
Try it you will love it
Good afternoon, they are very tender and with no oil and a little lemon you have a rich and very tasty dish, I made them yesterday for dinner with a good, very complete salad. I am very happy with the recipes you put in, they are very comfortable to make and everything comes out delicious, thank you.-
Thank you very much Esther and we are very happy that you like our recipes. All the best.
Please, the recipe for the mantecados and the almonds cannot be absent.
Mari Carmen, we are working on it. I hope it gives us time to do all the things we have planned for Christmas. Sure we put the mantecados.
I would like someone to tell me how to make the dough for churros in the thermomix I am a newbie for a month that I gave it away for my birthday I am delighted I have never bought a better kitchen appliance good it is incredible and the stickers are already a flash greeting sea.
Hello Mar, I give you the recipe for the churros (for 24):
500 g water, 280 g flour, 1 teaspoon baking powder, 1 teaspoon salt, 500 oil for frying
Preparation:
We weigh the flour in a bowl, add the yeast and reserve. We put the water in the glass. We program 4 minutes, Varoma temperature, speed 1.
Add the flour at once and knead, programming 15 seconds, speed 6. Let the dough rest for 5 minutes and fill the churrera.
We make the churros and fry them in hot oil.
I hope you like them. All the best.
Tip: You can place the churros on a tray and freeze them. Once frozen, store them in a plastic bag. Only fry the ones you are going to consume.
Note: We recommend using a churrera and not a pastry bag to form the churros. With the churrera, pressure is exerted on the dough and there are no air gaps, which could cause splashes when frying.
We also recommend using a deep fryer or deep frying pan with a lid, as frying can cause splashing.
I love your recipes and I have already prepared the odd one and I am always right I am looking forward to seeing the ones you publish for Christmas.
Thank you very much Adeli. We are preparing something, especially sweet. I hope you like them. All the best.
Hello girls, I have had the Thermomix for a long time, and I have not given it the use it has, now with your recipes I will use it more often.
I have a recipe for squid in American sauce that comes out delicious, can I share it with you and all the people you like?
Where can i send it?
Thanks for the recipes that you send me.
Mati, I am glad that we are a motivation for you to give more use to your thermomix and I thank you for your interest in wanting to share that recipe with all of us. You can put it in the group that we have formed on Facebook, it is called "thermomix recipes" and we have created a forum in which friends like you share their recipes with us.
Thanks and best regards
I would like to know if I can cook some potatoes at the same time that I make the sea bass with salt in the tray of the baroma or if they would be very salty when making the sea bass underneath
Maria, if they are very salty and also I don't even think that they will enter you on top of the sea bass and salt.
All the best
Thanks for everything, I am a novice at this and I would like to know what I could accompany the sea bass
I love your page, now I will use my thermomix more
Hello, I love your whole blog, especially the sweet (I have a sweet tooth). One question is this sea bass with salt very salty? My husband is a little hypertensive and I have to control the salt in my meals (not that I have to eat bland, but I do reduce the amount a bit.
Maria Jose, I think you can eat it, because you have to remove all the salty skin well and eat the sea bass fillets clean, with a drizzle of oil and lemon.
Yes, I really agree with you, I like your page, one day I will come back. I'm going to save it in my favorites.
Hello,
First of all, thanks for bothering to share the recipe. Still there are things that intrigue me:
1 .- The issue of speed I do not understand. If what matters is steam, it doesn't matter, right?
2.- To put a bed of salt in the varoma, does it not sneak through the holes ?. I had thought of "assembling" the entire salt shed into oven bags.
And as a suggestion, perhaps, instead of just heating water, take advantage and do something to accompany it, such as a sauce, ratatouille or similar;).
Greetings and congratulations for the blog
Hi Alex, thanks for your message. I answer your questions:
1.- Indeed the important thing is the steam, but for the fish to cook well in 20 minutes we need speed 2 to move the water and raise more steam. If we did it with a lower speed, it would not be done on the inside.
2.- When using special coarse salt to bake or cook foods with salt, we are putting very coarse salt that holds great in the varoma container. So don't worry because hardly a pinch of salt escapes. I do not recommend that you use a baking bag because we need the juice to stay inside the fish, but the layer of salt should be as dry as possible.
3.- When cooking fish with salt, after 20 minutes of cooking the water in the glass is really salty, so we cannot use it for anything else. The only thing I recommend is that you put large pieces of potatoes in the basket and cook them at the same time as the fish. They are exquisite, try them!
I hope I have answered your questions, if not, do not hesitate to write to us again. A hug!!
Thank you very much for the reply :). I will try 😉