Manual Magimix Ma Cuisine Vapeur - 2013 (page 19 of 65) (English)

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Starters

Preparation: 5 min

Cooking: 4-8 min at 100°C

Serves 4

4 eggs

1 slice cured country ham

4 tsp thick crème fraîche

4 chive leaves

1. Break the eggs into 4 ramekins.

2. Cut the ham lengthwise into four strips. Place

one strip of ham in each ramekin. Add 1 tsp crème

fraîche.

3. Snip the chives and divide between the ramekins.

4. Cook in the steamer for 4-8 min with the lid on.

Serve with crusty country loaf.

Cured country ham and eggs

Preparation: 15 min

Resting time: 20 min

Cooking: 6-10 min at 80°C

Serves 4

400g thick salmon steak,

skinned and boned

2 medium-sized avocado

pears

1 tbsp lemon juice

250g cherry tomatoes

100g mixed salad leaves

Dressing

3 tbsp olive oil

2 tbsp lemon juice

Salt & pepper

1. Wrap the salmon in cling film and leave in the

freezer for 20 min.

2. Wash the salad leaves and make the dressing

by combining all the dressing ingredients. Dice

the avocado flesh and sprinkle with lemon juice

to prevent it from browning. Wash the cherry

tomatoes and cut into quarters.

3. Take out the salmon and cut into thin slices using

a sharp knife. Pour a litre of water into the water

tank, lay the fish slices in one of the steamer

baskets and put the lid on. Cook for the amount

of time indicated above. Check regularly - the

fish is cooked as soon as the slices turn white.

4. Arrange the salad leaves, tomatoes and avocado

on a serving dish, coat with the dressing, add

the salmon straight from the steamer and serve

immediately.

Salmon slivers on a bed of tomato and avocado

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Magimix Ma Cuisine Vapeur - 2013 Manual

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