MAGIMIX Ma Cuisine CS 5200, Instructions For Use Manual

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1. Wash the vegetables. Peel the courgettes, carrots and turnips.
2. Grate the courgettes, carrots and turnips separately
in the midi bowl fitted with
the julienne disc or, failing that, the 4mm grater disc, stacking them horizontally
in the feed tube.
3. Replace the julienne/grater disc with the 2mm slicing disc. Slice the peppers
and lemon. Set the lemon aside.
4. Fry the vegetables with a dash of olive oil for 5 minutes. Season.
5. Take a separate sheet of baking parchment for each fillet. Place a small mound
of vegetables in the middle of each one and lay the fish on top. Sprinkle with a
little white wine. Add a sprig of dill and a slice of lemon.
6. Season.
7. Wrap the parchment up like a boiled sweet, securing the ends with string.
8. Bake in a preheated oven at 180 °C (gas mark 4) for 20-25 minutes. The precise
time will vary, depending on the thickness of the fillets and the vegetables.
9. Open the parcels just before serving.
Chef’s tip:
you can use other types of fish, such as salmon and perch.
Hake and vegetable julienne*
parcels
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION
30 min 30 min 35 min 35 min
BAKING
25 min 25 min 25 min 25 min
EQUIPMENT
Kitchen string, baking parchment
Hake fillets
2 4 6 8
Courgettes
1 2 3 4
Carrots
2 3 5 6
Turnips
2 3 5 6
Red peppers
1 2 3 4
White wine
60ml 100ml 150ml 200ml
Lemon
1 1 1 1
Sprigs of dill
2 4 6 8
Olive oil, salt & pepper
FiSh
R4 E2