Steamed Blue Eye Trevalla and Mushroom Broth

Serves: 4

Method

Preparation

For the mushroom broth

• Preheat the AEG ProCombiPlus™ Steam Oven to 85°C on the Sous Vide function.
• Place the mushrooms and all other dry ingredients, except the arrowroot, into the blender and blend until it forms a smooth paste.
• Distribute evenly between 2 large sous vide bags, then divide the liquid ingredients between the two bags.
• Using the AEG PrecisionVac™ SousVide Vacuum Sealer Drawer, individually seal each bag on full pressure.
• Place the bags into the oven to steam on the Sous Vide function for 3 hours.
• After 3 hours, strain the mushroom mixture through a coffee filter into a saucepan. Press down slightly to extract as much as possible.
• Bring the liquid to a gentle simmer.
• In a separate bowl, take a little of the liquid and make a paste with the arrowroot starch. Stir the paste into the saucepan of liquid whilst simmering to thicken slightly.
• Set aside until ready.

For the Blue Eye Trevalla

• Preheat the AEG ProCombiPlus™ Steam Oven to 85°C on the Full Steam function.
• Place the fish fillets evenly on the perforated steam tray with an oven tray underneath to catch any juices. Steam for 10 minutes.

To Serve

Place each fillet in a large bowl and brush with the sesame oil. Sauté some seasonal mushrooms to accompany (pine in autumn or shiitake). Pour the warm broth over the fillets and serve immediately.

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Recipe presented by AEG.