Manual Magimix Ma Cuisine Vapeur - 2013 (page 22 of 65) (English)

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Starters

Preparation: 25 min

Resting time: 5 min

Cooking: 20-25 min at 100°C

Serves 4

400g rock fish fillets

½ stale French stick

3 eggs

400ml milk

1 knob butter

1 small tub thick crème fraîche

Salt & pepper

Sauce

100ml single cream

300ml lobster bisque (tin)

1. Cut the bread into thick slices. Warm the milk

slightly and soften the bread in it for 5 min. Cut

the fish into pieces. Blend the fish with the

egg yolks, crème fraîche, and bread and milk

mixture. Season with salt and pepper.

2. Whisk the egg whites with a pinch of salt until

stiff and fold gently into the blended preparation.

3. Butter a small rectangular mould and fill with the

mixture. 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 20

min at 100°C. Turn the terrine out of its mould

onto a serving dish and allow to cool slightly.

4. To make the sauce, mix the bisque with the

cream, heat through and pour into a sauceboat.

Serve the terrine and its sauce both slightly

warm.

You can also serve this terrine with a fresh herb

sauce.

Rock fish terrine with bisque sauce

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Magimix Ma Cuisine Vapeur - 2013 Manual

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