Manual Magimix Ma Cuisine Vapeur - 2013 (page 28 of 65) (English)

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Fish

Preparation: 20 min

Cooking: 20-25 min at 80°C

Serves 4

800g haddock

3 cucumbers

1 tbsp snipped chervil

150g spinach leaves

Sauce

30g butter

150g crème fraîche

4 or 5 tbsp capers

Salt & pepper

1. Soak the haddock in milk for an hour. Wash the

cucumbers, cut off both ends, peel and scoop

out the seeds in the centre. Cut the cucumbers

into slices. Wash the spinach leaves and line the

steamer baskets with them, leaving a few gaps

to allow the steam to circulate.

2. Pour a litre of water into the water tank. Place

the haddock on top of the spinach leaves in the

steamer baskets and put the lid on. Cook for the

time indicated above. Allow to drain.

3. To make the sauce, melt the butter in a small

saucepan, add the crème fraîche and capers.

Season with pepper and a little salt. Remove

from the heat as soon as the sauce starts to

bubble.

Serve the haddock piping hot with the cucumber,

coated with the sauce.

Haddock and cucumber in a creamy caper sauce

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Magimix Ma Cuisine Vapeur - 2013 Manual

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