Manual Magimix Ma Cuisine Vapeur - 2013 (page 31 of 65) (English)

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Fish

Preparation: 15 min

Cooking: 25-30 min at 80°C

Serves 4

4 cod fillets

8 cherry tomatoes

1 garlic clove

1 tbsp olive oil

Salt & pepper

1. Place each fillet on a square of baking parchment.

2. Wash and halve the cherry tomatoes. Peel the

garlic and slice thinly.

3. Divide the tomato halves between the fillets, add

the garlic, sprinkle with olive oil and season with

salt and pepper. Seal the parcels.

4. Pour a litre of water into the water tank, arrange

the cod parcels in a steamer basket, put the lid

on and cook for the time indicated above.

Cod and tomato parcels

Preparation: 20 min

Cooking:40-45 min at 80°C

Serves 4

1 large john dory weighing

2.5 kg (or 2 fish, each

weighing 1.5 kg), filleted,

skinned and boned

3 sprigs tarragon

2 sprigs basil

2 sprigs thyme

½ sprig rosemary

250g basmati rice

Salt & pepper

Dressing

6 tbsp olive oil

2 tbsp red wine vinegar

10 sprigs tarragon

4 basil leaves

1. Pour a litre of water into the water tank and add

all the herbs, together with some salt and pepper.

Put the lid on and switch the steamer on. After 10

min, switch the steamer off and allow the liquid to

infuse for 5 min.

2. Pour 250ml water into the multi-function bowl and

add the rice. Cook for 30 min at 100°C. Stir

halfway through the cooking.

3. Lay the fish fillets flat in the steamer baskets,

put the lid on and cook for 10-15 min at 80°C.

4. To make the dressing, rinse the herbs and pat

them dry. Snip them, add the oil and vinegar

and combine.

5. Carefully arrange the fish fillets on a warmed

serving dish, sprinkle with a little dressing and

serve with the drained rice, sprinkled with a little

of the dressing. Serve the remaining dressing

separately in a sauceboat.

Herb-steamed john dory

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Magimix Ma Cuisine Vapeur - 2013 Manual

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