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Magimix Ma Cuisine COMPACT 3200 - 2013 Manual

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82
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 4-mm grater disc, stacking them
horizontally in the feed tube.
3. Replace the julienne/grater disc with the 2-mm 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.
To make the homemade breadcrumbs
1. Cut the bread into 2-cm slices and leave to go stale.
2. Put the bread in the main bowl with the metal blade (process in several batches
for a better end result).
3. Process for 2 minutes.
4. For more flavoursome breadcrumbs, open the lid, add a selection of dried herbs
(thyme, sage, rosemary, summer savory, etc.) and pulse a few times.
5. Store in an airtight container.
To make the crab cakes
06. Make the mayonnaise according to the recipe on p. 28, halving the amounts.
07. Break the rusks and put them in the main bowl with the metal blade.
08. Process until the rusks have been reduced to a fine crumb, then add the parsley,
Worcestershire sauce, mustard and mayonnaise.
09. Introduce the eggs via the feed tube while the machine is still running. Add the
crabmeat and pulse a few times to combine.
10. Season generously - the cakes must not be bland.
11. Shape the mixture into cakes measuring 3 cm across. Refrigerate for 30 minutes.
12. Roll the cakes in the breadcrumbs, heat the butter in the frying pan and cook the cakes
for about 2-3 minutes on each side or until golden.
Chef’s tip: serve with lemon slices and green beans or a green salad.
Hake and vegetable julienne*
parcels
Crab cakes
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 3200 4200 5200
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
2468
Courgettes
1234
Carrots
2356
Turnips
2356
Red peppers
1234
White wine
60ml 100ml 150ml 200ml
Lemon
1111
Sprigs of dill
2468
Olive oil, salt & pepper
SERVES
2 4-6 6-8 8 +
FOOD PROCESSOR
3200 4200 5200 5200
PREPARATION
15 min 20 min 20 min 20 min
COOKING
10 min 10 min 10 min 10 min
NUMBER OF CAKES
6 121824
Crabmeat
160g 240g 320g 500g
Butter
30g 45g 60g 80g
Rusks
2246
Eggs
1223
Mustard
1 tsp 2 tsp 2 tsp 3 tsp
Pinches Cayenne pepper
1223
Bunches of parsley
½112
Worcestershire sauce
1 tbsp 2 tbsp 2 tbsp 3 tbsp
Mayonnaise
1 tbsp 2 tbsp 2 tbsp 3 tbsp
Homemade breadcrumbs
(stale bread)
Salt & pepper
83
FISH FISH
R4
E2
… 50 …


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