Steamed fish fillets in a creamy leek sauce
Steamed fish fillets in a creamy leek sauce is an elegant main course where firm white fish gently steams in the Varoma while potatoes cook below. The Thermomix TM7 simultaneously blends eschalots, leeks, butter and thickened cream into a silky sauce. Precise low-temperature cooking, inspired by sous-vide techniques, keeps the fish succulent while the sauce develops deep, gentle flavour without constant supervision.
About this recipe
Steamed fish fillets in a creamy leek sauce Thermomix TM7 brings a classic French-inspired main course to your table with remarkably little effort. If you are searching for fish recipes Thermomix style, this one is a standout: firm white fillets rest in the Varoma while the potatoes steam below, absorbing all the delicate aromas. Meanwhile, the all-in-one kitchen machine transforms eschalots, butter, leeks and thickened cream into a velvety sauce with precise, gentle heat — the same low-temperature philosophy behind sous-vide cooking that keeps fish juicy and never dry. This is the perfect quick weeknight dinner when you want something elegant: one bowl, one steamer, and a complete meal with sauce and sides ready at the same moment. The leeks become meltingly soft, the cream sauce clings to every flake of fish, and the potatoes arrive fluffy and ready to mash lightly with olive oil. A dinner-party worthy result from a single device.
Preparation tips
- Cut the leeks into even rings and rinse them thoroughly in a colander, because grit hides between the layers and can make the creamy sauce gritty. Pat them dry before adding to the mixing bowl.
- Choose firm fish fillets such as cod, haddock or pollack of similar thickness so they steam evenly in the Varoma. Place the thicker pieces towards the centre where the steam is strongest.
- Serve the fish on a bed of the steamed potatoes, spoon the leek sauce over at the last moment and finish with extra ground pepper and a drizzle of olive oil for a fresh, glossy touch.
- Replace the thickened cream with crème fraîche for a slightly tangy sauce, or use a firm plant-based cream to make the recipe lactose-free without losing the silky texture.
Recipe variations
- Lactose-free version: swap the unsalted butter for olive oil based margarine and use oat or soy cooking cream instead of thickened cream. The leek sauce stays silky and the steamed fish remains identical in texture and flavour.
- Festive winter variation: add a handful of peeled raw shrimp to the Varoma for the final minutes and finish the sauce with a squeeze of lemon and fresh chives for an elegant Christmas-style fish dinner.
Thermomix TM7 Benefits
- The Varoma steams the firm fish fillets gently above the potatoes, keeping every portion succulent and flaky. [Multi-Function]
- Weighing the thickened cream directly in the mixing bowl saves dirtying a separate jug and guarantees the sauce ratio. [Built-in Scale]
- Razor-sharp blades chop the eschalots and leeks uniformly in seconds, releasing their sweet flavour without manual slicing. [Multi-Function]
- Controlled heating cooks the butter and cream sauce at a steady low temperature, so it never splits or scorches. [Precision Control]
- The TM7 blends the finished leek sauce into a velvety smooth consistency while you plate the steamed fillets. [Multi-Function]
Ingredients
- hot water
- potatoes
- olive oil
- firm white fish fillets
- salt
- ground black pepper
- eschalots
- unsalted butter
- leeks
- white wine