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Recipes
3. Place the dumplings about 1 cm apart in the
steaming basket. Cook the dumplings for about
6 minutes in the steam cooker.
4. Sauté the breadcrumbs in a pan with butter.
Turn the dumplings in the sautéed breadcrumbs
until they are covered with breadcrumbs.
Sea trout and vegetables
(2 portions)
Ingredients
Sea trout, up to 300 g
1 pepper, red or yellow
1 clove of garlic
1 carrot
½ onion
For the sauce:
3 Tbsp natural yogurt
1 Tbsp dried dill
3 Tbsp crème-fraîche
Salt, pepper
3 Tbsp lemon juice
Quantity of liquid in water reservoir:
Maximum filling level
1. Thoroughly wash the sea trout. Sprinkle salt and
pepper on to the sea trout, inside and out.
2. Wash and clean the vegetables and cut them
into 1 x 1 cm cubes.
3. Fill the fish with vegetables.
4. Place the fish into the rice container. If the fish does
not fit in the rice container, cut the fish in two
before cooking. Place the rest of the vegetables
in the rice container and sprinkle the vegetables
with a little dill. Cook the fish with the vegeta-
bles in the steam cooker for 25–30 minutes.
5. Mix the yogurt, crème-fraîche, lemon juice and
a small portion of the dill into a paste. Season
the mixture with salt and pepper. Add the mix-
ture to the fish and vegetables in the steam
cooker for the final 10–15 minutes.
6. Peel the potatoes and cook them in the steam
cooker in an additional steaming basket. Serve
the potatoes as an accompaniment to the fish.
Vegetable-mozzarella casserole
(4–6 portions)
Ingredients
250 g carrots, peeled
250 g medium potatoes, peeled and halved
250 g broccoli, florets only
250 g cauliflower, florets only
1 large courgette (whole)
400 g mozzarella
For the sauce:
1 tsp instant vegetable stock
½ tsp nutmeg, grated
½ tsp freshly ground pepper
150 g cream
1 large pinch of mustard
Quantity of liquid in water reservoir:
Maximum filling level
1. Wash the broccoli and cauliflower florets and
the courgette. Place the broccoli and cauliflower
florets in the bottom steaming basket. Wash and
peel the carrots. Peel and halve the potatoes.
Place the potatoes and carrots in the bottom
steaming basket. Cook the vegetables for 25–
30 minutes in the steam cooker. Cut the cour-
gette into 1 cm thick slices and place them in
the top steaming basket after about 15 minutes.
2. Allow the vegetables to cool for about 5 minutes,
long enough for you to be able to touch them
for cutting. Cut the potatoes and carrots into
1 cm thick slices. Cut the broccoli and the cauli-
flower florets into 2 x 2 cm pieces.
3. Use a large oven dish for the vegetables.
4. Mix the cream, pepper, portion of nutmeg,
mustard and instant vegetable stock.
5. Pour the sauce over the vegetables, covering
them evenly.
6. Thinly slice the mozzarella. Distribute the moz-
zarella over the vegetables.
7. Cover the oven dish. Heat the dish in the oven
for between 10–15 minutes. The cheese should
be melted and runny.
