Zest 1 lemon
50g cubed Parmesan
Small handful Italian Parsley
Few toasted pine nuts or almond slivers
1 tbsp butter
1 leek cut in 3 pieces
1 fennel bulb peeled and halved
2 tbsp corn flour
2 tbsp dry sherry
700g chicken stock (or equivalent water and 1 tbsp TM stock concentrate)
Juice 1 lemon
1 tbsp fish sauce (optional)
3 potatoes in small cubes
Sprig fresh lemon thyme
1 bay leaf
400g firm white fish fillet cubed
1 x 400g tin corn or equivalent fresh or frozen
Fresh ground black pepper to taste
Dash of cream to taste
Make Gremolata by placing lemon zest and Parmesan into TM bowl and milling for 10 seconds on speed 8. Add parsley to TM bowl and chop for 4 seconds on speed 6. Set aside and stir through toasted nuts.
Place butter into TM bowl with leek and fennel. Chop for 2 seconds on speed 7. Add flour and sauté for 3 minutes at Varoma temperature on speed 2.
Add sherry and cook a further 2 minutes at Varoma temperature on speed 2.
Add stock, juice, fish sauce, potatoes, thyme, bay leaf and fish and cook for 16 minutes at 100ºC on Reverse + speed 2.
Add drained corn and pepper and cook a further 3 minutes at 100ºC on Reverse + speed 1. Test potatoes to make sure they are cooked. Add cream at the very end, just to incorporate. Cool slightly before serving.
Serve sprinkled with Gremolata mix and extra cream as desired.
Add 100g diced and cooked bacon to Gremolata mix for added flavour.