Thermomix makes salmon with champagne and steamed vegetables easy to prepare

A festive dinner can be kept simple. With a tender salmon steak, champagne sauce and steamed vegetables, pleasure becomes accessible. The bubbles of champagne bring freshness and finesse without stress.

The salmon and champagne duo, a clear and precise match

The delicate fatness of salmon loves the fine acidity of champagne. In the kitchen, this balance creates a light, brilliant sauce. What’s more, the Thermomix steam preserves the texture. The result remains precise, even on a weekday evening.

First, finely chopped shallots are tossed into the bowl with a little butter. Next, pour in a small glass of champagne and leave to reduce until you obtain an edgy fragrance. Then a dash of cream is added for roundness. As a result, the sauce coats the fish without weighing it down.

When it comes to vegetables, steaming preserves colors and vitamins. Carrots, leeks and broccoli remain crisp and clean. On the other hand, avoid packing the basket for even cooking. You save time, without sacrificing taste.

“The magic of champagne comes from patient reduction.

Key Thermomix steps for a champagne sauce

In the bowl, sweat the shallots with butter for 2 min on low speed. Then add the champagne and program the reduction for 5 min, lid ajar. This allows the alcohol to evaporate while the aromas concentrate. Finally, pour in the cream, blend for a few seconds, then adjust the salt.

Place the vegetables in the tray and Varoma basket for even cooking. Also, steam for 15-20 min while the champagne sauce gently thickens. The salmon steak can cook on top, without contact with the water. As a result, each element arrives hot on the plate.

• Preheat plates to prevent chilling.
• Salt the salmon after cooking to preserve its juiciness.
• Reduce the sauce until it coats the spatula.
• Keep a few bubbles of champagne chilled for serving.
• Serve the vegetables drained to avoid excess water.

Steaming, texturing and seasoning

Steam cooks fish evenly and gently. As a result, the flesh remains pearly and falls away in broad strips. This profile pairs well with a fine, tangy champagne sauce. Add cracked black pepper to enhance without masking.

Thermomix – Varoma: steam cooking accessory designed for stacking vegetables and fish, without contact with water. Quoted for the TM31 model, it is used here as a method reference, with product sheet but no price indicated.

Keep the seasoning simple: fleur de sel, lemon, dill. Add a dab of cold butter to the sauce just before serving. This step adds brilliance and balances the acidity of the champagne. Serve immediately to retain the crunchiness of the vegetables.

Champagne pairings, service and alternatives

Serve on large white plates to highlight the colors. Also, keep the sauce hot in a bain-marie to avoid skinning. As for the glass, a non-dosed brut champagne goes well with fatty salmon and herbs. For a non-alcoholic option, substitute a reduced white grape juice with a squeeze of lemon.

Thermomix – Bol complet: the main accessory for cutting, reducing and blending, with lid and appropriate knives. Sturdy and easy to rinse, it is presented here as a reference accessory, with no price indicated.

Practical issues, storage and equipment

The sauce can be stored in a sealed jar in the refrigerator for 24 hours. Reheat over low heat, without boiling, to preserve the emulsion. This keeps the texture supple and glossy. If necessary, loosen with a spoonful of hot water or cream.

Thermomix – Whisk: this accessory aerates cream and maintains a stable texture during finishing. A dedicated accessory, it is used without excessive speed and is not priced accordingly.

Before serving, taste and adjust the salt and acidity. For example, a few drops of lemon enhance the champagne sauce without overpowering it. In short, the right timing between steaming, reduction and dressing makes all the difference. With method and calm, you get a clean dish, ready for a seasonal table.

• Champagne