MAGIMIX Ma Cuisine Vapeur, Instructions For Use Manual

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31
Fish
Preparation: 10 min
Cooking: 25-30 min at 80°C
Serves 4
4 salmon steaks, skinned and
boned
8 tomatoes
4 tbsp olive oil
Coarse salt
1. Wash the tomatoes and leave them whole. Pour
a litre of water into the water tank. Place the
tomatoes in a steamer basket, put the lid on and
cook for the time indicated above.
2. Add the salmon after 7 min.
3. Plunge the cooked tomatoes into cold water,
remove their skins and cut into large dice,
discarding the juice. Arrange the salmon and
tomato on a serving dish, sprinkle with the olive
oil and scatter with coarse salt.
4. Serve hot with rice or steamed potatoes.
Salmon steaks with tomato
Preparation: 15 min
Cooking: 50-55 min at 80°C
Serves 4
4 trout fillets, boned
800g broccoli
200g floury potatoes (e.g.
King Edward)
4 tbsp olive oil
4 tbsp lemon juice
Salt & pepper
Steamed trout with broccoli mousse
1. Divide the broccoli into small florets and wash.
Peel and wash the potatoes, cut into small dice.
Steam the broccoli and potato first in one basket
for 25-30 min at 100°C, then cook the fish in the
other basket for 20-35 min at 80°C.
2. Blend the potato and broccoli in a food processor.
Add the oil and lemon, and season with salt and
pepper while the machine is still running.
3. Arrange the trout fillets on a serving dish and
serve the purée in a separate dish.