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Magimix Ma Cuisine Vapeur - 2013 Manual

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Fish
Preparation: 15 min
Cooking: 40-45 min at 80°C
Serves 4
2 small red mullets, filleted
and boned
8 medium-sized waxy
potatoes (e.g. Roseval, Ratte,
Charlotte, Désirée)
Dressing
3 tsp garlic purée
1 egg yolk
200ml olive oil
1 generous pinch saffron
1 tiny pinch chilli pepper
1 tbsp lemon juice
1. Wash the potatoes but leave their skins on. Pour
a litre of water into the water tank. Arrange the
potatoes in one of the steamer baskets, put the lid
on and cook for 30 min at 100°C.
2. Insert the basket containing the fish underneath the
potato basket and cook both for approximately 10
min at 80°C.
3. To make the sauce, work the garlic purée into the
egg yolk and slowly whisk in the olive oil. Add the
chilli powder and saffron, finishing off with the
lemon juice.
4. Halve the potatoes lengthways and spread with
the sauce. Arrange the fish and potatoes on a
serving dish and serve hot with the rest of the
sauce.
Red mullet with aioli sauce
Preparation: 15 min
Cooking: 10-15 min at 100°C
Serves 4
500ml water
500ml white wine
2 kg mussels
4 garlic cloves
2 onions
2 tomatoes
4 sprigs parsley
Salt & pepper
1. Pour 500ml white wine and 500ml water into
the water tank.
2. Cut the onions and tomatoes into quarters and
arrange in the 2 steamer baskets.
3. Clean the mussels thoroughly and add them to
the baskets.
4. Add 2 garlic cloves to each basket and sprinkle
with chopped parsley.
5. Steam for the time indicated above.
Serve as a starter or with french fries as a main
course.
Moules marinière
… 29 …


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