Steamed White Fish Fillets, With Mussels in Sherry, Tomato & Coriander
MasterChef: The Professionals finalist Matt Healy has created this steamed white fish fillets, with mussels in sherry tomato and coriander. Using our intellisteam - the perfectly synchronised meal solution.
4 x white fish fillets, skinned & pin boned (Any thin white fish can be used, eg. seabass, bream, sole)
Pinch of good quality sea salt
Splash of olive oil
2 x sprigs of thyme
10g unsalted butter
For the sauce:
1/4 red onion (peeled and finely diced)
8 cherry tomatoes (quartered)
10ml Manzanilla sherry (Fino), or any white sherry
Finely chopped coriander stalks (keep the leaves for later to finish)
200g mussels in the shell (cleaned)
100g baby spinach
Juice of half a lemon
Maldon sea salt
Roughly chopped coriander leaves
Grease a square of foil big enough to make a parcel and place the fish fillets into the middle.
Add the butter, thyme and salt, and squish the foil together to seal the parcel.
Plug your Intellisteam into the mains and switch on. The Intellisteam will beep and the LCD screen will illuminate. Pop the foil parcel into the back steaming container of the Intellisteam, placing it slightly off centre to leave space for the baby spinach.
For the sauce:
Make sure the Intellisteam’s divider is in place in the front compartment, and mix the chopped onion, tomatoes, chopped coriander stalks and sherry into a pot.
Pop the mixture into one of the Intellisteam’s steaming sections, and remove the other pot.
Put the cleaned mussels into the other side, directly onto the metal grid, and cover both steam kettles with the lids provided.
Set the time for the fish using the fish preset (default time is 20 mins) and adjust the time to 14 minutes.
Set the time for the sauce using the fish/shellfish setting (default time is 20 mins) and adjust to 11 minutes.
For the mussels, use the fish/shellfish setting (default time is 20 mins) and adjust to 10 minutes. Press the start button.
When the timer goes for the sauce and mussels, carefully remove from the steamer using a slotted spoon, and mix the sauce through the cooked mussels. Stir through the chopped coriander leaves.
When the timer goes for the fish and spinach, carefully remove the cooked spinach and place into the centre of a bowl/plate, arranging the cooked mussels around the spinach.
Pour over the remaining sauce, and remove the gurnard fillets from the foil. Place in the centre of the bowl on top of the spinach. Season with a pinch of salt and a squeeze of lemon juice.