MAGIMIX Ma Cuisine Vapeur, Instructions For Use Manual

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22
22
Starters
Preparation: 15 min
Cooking: 40-45 min at 100°C
Serves 4
250g brill fillets, skinned and
boned
100g salmon fillets, skinned
and boned
3 large scallops with their
corals
2 tbsp chopped shallots
1 tbsp snipped chives
1 generous tbsp low fat crème
fraîche
1 egg
1 knob butter
Salt & pepper
Sauce
1 small pink grapefruit
3 tbsp olive oil
3 tbsp groundnut oil
4 drops hazelnut oil
1 tbsp snipped dill
Salt & pepper
1. Cut the brill and salmon fillets into large pieces
and slice the white flesh of each scallop
horizontally into three thin disks (after removing
the corals). Blend the scallop corals, fish, egg,
crème fraîche, shallot and chives. Season with
salt and pepper.
2.
Butter a small rectangular mould, fill with half
the blended mixture, arrange the scallop slices
on top and cover with the remaining mixture.
3. Pour a litre of water into the water tank. Place
the mould in a steamer basket, cover with
aluminium foil, put the lid on and cook for the
40-45 min. At the end of the cooking time, drain
away the juices.
4.
To make the sauce, cut the grapefruit in half and
remove the segments using a knife. Blend for 30
seconds with the rest of the ingredients, except
for the dill. Pour into a sauceboat and add the
dill.
5. Serve the terrine cold and hand the grapefruit
dressing separately.
Seafood terrine with a grapefruit dressing