Method
1. Pre-heat oven - 199°C
2. Line the varoma dish with parchment paper
3. Place whitefish filet on the varoma dish
4. Finely zest the lemon and set aside the zest. Place thick slices of lemon underneath the fish and salt the whole fish well
5. Set aside
6. Add almonds to a clean baking sheet
7. Bake until toasted - 10 min, 199°C
8. Add chorizo to the TM5 bowl
9. Chop with MC in place 2 sec, speed 7
10. Cook for 10 min, Varoma, gentle stir
11. Then add green onion, umami paste and lemon to the TM5 bowl
12. Add nuts to TM5 bowl
13. Cook for 10 min, Varoma, gentle stir
14. Chop with MC in place 5 sec, speed 6
15. Remove from bowl and set aside
16. Add water to the TM5 bowl
17. Heat until boiling - approx 8 min, Varoma, speed 3
18. Place Varoma into position
19. Steam for 10 min, Varoma, speed 3
20. Place steamed fish onto ovenproof dish
21. Sprinkle with Chorizo Almond Crumble
22. Bake until fragrant - approx 5 min, 199°C, high heat
23. Serve immediately with lemon wedges and chopped Italian parsley sprinkled over