Fish: gentle cooking is best!

With Thermomix®, you never have to worry about mishaps while cooking fish again. Controlled temperature, perfect timing, steam cooking in the simmering basket or Varoma... whether you’re using the TM31, TM5 or TM6, there are so many advantages to cooking fish like salmon, cod, trout or monkfish.

“En papillote”: baking paper parcels are a classic cooking method for fish

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The Varoma dish and tray are excellent for steaming fish parcels. You simply need fish fillets of your choice, baking paper, a few basic seasonings like pepper or creative flavours like lemongrass, and a fat of choice like olive oil or coconut oil… Then simply start steaming!

Sous-vide mode: thorough and precise cooking

A new feature of your TM6, sous-vide cooking, allows you to prepare your fish and sides with precision. Placed in a vacuum-sealed pouch, the fish is gently cooked at a controlled temperature to retain its nutrients, preserve its fragile texture and release all of its flavours and aromas. Thermomix® and fish go hand in hand. It’s up to you to try out all of the possibilities on offer.

Marinated fish: endless possibilities

Use your Thermomix® to make a marinade in no time. Pour it over your fish and set off on a journey of flavour.

Marinade ideas

Other possibilities with your Thermomix®

Reverse mode: the Thermomix® reverse mode allows certain fish to be cooked in sauce. However, this works better with firm varieties such as monkfish, and you should cut the fish into large pieces.
High temperature mode: fancy sautéing salmon in a little vegetable oil? Cook your fish to perfection for a great accompaniment for pasta with cheese or cream-based sauces, for example.
Blend! Fancy a smooth, flavourful pâté? Easily blend fish in your Thermomix®.

Discover all of our Thermomix® fish recipes!

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