BIELMEIER 4035161645025, Manual

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24
GB
salmon­filled monkfish in chinese cabbage
Makes 4 portions:
 8 good-sized leaves of Chinese cabbage
 Salt

2 salmon fillets

4 tbsp cream
 2 tbsp Noilly Prat (dry white vermouth)
 Pepper

Lemon juice

White of 1 egg
 4 monkfish fillets
Wash the Chinese cabbage. Fill the steaming unit
(8) with water, add 1 tbsp of salt and heat the
water. Place the Chinese cabbage leaves in the
sieve insert (2) , blanch for approx. 5 minutes and
then quench in cold water.
Purée the salmon fillets with the cream, Noilly
Prat, pepper, lemon juice and egg white. Spread
the Chinese cabbage leaves out on a board. Cut
the monkfish fillets in half. Place some of the
salmon filling on each leaf of the Chinese cab-
bage. Place half of a monkfish fillet on top, coat
with another layer of the salmon filling and press
another leaf down on top of the filling. Fasten the
ends of the parcels with wooden skewers.
Grease the sieve insert
(2) with oil. Arrange the
parcels inside and cook for approx. 15 – 20 min-
utes. Tastes great with boiled potatoes or potato
puree.
pike balls
Makes 4 portions:
For the balls:

1 day-old bread role

400 g pike fillet

White of 1 egg
 100 g cream

1 tbsp of finely chopped flat-leaf parsley

Salt and pepper
 1 tbsp sunflower oil
For the sauce:
 1 shallot

1 tbsp butter

2 tsp cornflower

1⁄8 l dry white wine
 1⁄8 l fish stock

100 g cream

Salt and pepper
 3 tbsp Noilly Prat (dry white vermouth)
 1 egg yolk
Slice the bread thinly and place in a bowl. Bring
100 ml of water to the boil and pour it over the
bread slices. Remove all bones from the pike fillet
and cut it into pieces. Put the fish into a mixing
bowl with the egg white, cream and parsley and
make a purée. Season the mixture with salt and
pepper.
Use two teaspoons to shape the mixture into
small balls. Brush the sieve insert
(2)
with oil and
place the pike balls inside. Pour an equal mixture
of salt water and fish stock into the steaming unit
(8)
and cook the boils for approx. 20 minutes until
they are firm to the touch.
Peel and finely chop the shallots for the sauce.
Melt the butter and sautée the shallot until trans-
parent. Add the cornflower, white wine, fish stock
and cream and season the sauce with salt and
pepper. Whisk the Noilly Prat together with the
egg yolk. Bring the sauce to the boil, then bind
it with the egg yolk and thicken by bringing it
almost to the boil. Pour the sauce over the pike
balls.
Tastes great with a wild rice blend.