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FILLETS OF FISHFILLETS OF FISHCHICKEN
6
FILLETS OF PLAICE WITH LEMON AND CAPERS
SERVES 2SERVES 2
INGREDIENTSINGREDIENTS
300G FILLETS OF PLAICE
JUICE OF ½ LEMON
50ML FISH STOCK
50
ML WHITE WINE
25
G CAPERS
1
WHOLE LEMON
FRESH CHOPPED PARSLEY
EXTRA
VIRGIN OLIVE OIL
WORCESTERSHIRE SAUCE
SALT
AND PEPPER
ROLL UP THE FILLETS OF FISH AND ARRANGE THEM ON THE BOTTOM OF THE DISH.
T
HEN SEASON WITH SALT AND PEPPER.
A
DD THE FISH STOCK AND WHITE WINE AND COOK THE FISH USING THE STEAM
P
ROGRAM FOR 250G OF FILLETS OF FISH.
M
EANWHILE, PREPARE THE SAUCE WITH THE LEMON JUICE, THE DICED LEMON WEDGES
WITHOUT THE PITH, THE CAPERS, OIL, CHOPPED PARSLEY AND WORCESTERSHIRE
SAUCE.
O
NCE COOKED, REMOVE THE FILLETS FROM THE STEAMER AND ARRANGE THEM ON A
SERVING PLATE. COVER THE FILLETS WITH THE LEMON AND CAPER SAUCE.
C
OOKING: PROGRAM 4. TIME: 5 MINUTES
Nutritional value Tot. x portion x 100g
KJ 1593 797 468
Kcal 377 189 111
Protein (g) 51,7 25,9 15,1
Fat (g) 18,5 9,3 5,6
Carbohydrate (g) 2,5 1,3 0,8
Fibre (g) - - -
SALMON MARINATED WITH DILL
SERVES 2SERVES 2
INGREDIENTSINGREDIENTS
2 SALMON STEAKS, 130-140G EACH
(2
CM THICK WITHOUT SKIN)
JUICE OF 1 LEMON
50ML EXTRA VIRGIN OLIVE OIL
DILL
CHIVES
FRESH
THYME, PINK PEPPER
SALT
AND PEPPER
LETTUCE OR LAMBS LETTUCE (30G)
S
EASON THE SALMON WITH SALT AND PEPPER AND COOK IT IN THE STEAMER USING
THE STEAM PROGRAM FOR 250G OF FILLETS OF FISH WITH 150ML WATER.
P
REPARE THE MARINADE WITH THE CHOPPED HERBS, PINK PEPPER, LEMON JUICE AND
OLIVE OIL. ONCE COOKED, COVER THE SALMON IN THE MARINADE AND ALLOW IT
TO COOL.
A
RRANGE THE SALAD ON A SERVING PLATE AND CUT THE SALMON INTO SLICES. THE
FISH SHOULD BE PINK INSIDE. IF YOU LIKE, FINISH WITH A DRIZZLE OF EXTRA VIRGIN
OLIVE OIL.
COOKING: PROGRAM 4. TIME: 5 MINUTES
Nutritional value Tot. x portion x 100g
KJ 3883 1942 1079
Kcal 930 465 258
Protein (g) 51,5 27,8 14,3
Fat (g) 79,6 39,8 22,1
Carbohydrate (g) 0,7 0,4 0,2
Fibre (g) 0,5 0,3 0,1
SOUSED BREAST OF CAPON
SERVES 2SERVES 2
INGREDIENTSINGREDIENTS
300G BREAST OF CAPON
30ML (2 TBSPN) WHITE VINEGAR
60ML (4 TBSPN) WATER
30ML (2 TBSPN) WHITE WINE
15G (APPROX. 45ML) WHITE CELERY
15G (APPROX. 30ML) CARROTS
15G (APPROX. 45ML) LEEK
15G (APPROX. 45ML) ONION
BAY LEAVES
PEPPER
CORNS, SALT
C
UT THE VEGETABLES INTO FINE STRIPS (JULIENNE) AND PLACE THEM IN THE BOTTOM OF
THE STEAMER WITH THE WATER, WHITE WINE, VINEGAR, BAY LEAVES AND PEPPERCORNS.
C
OOK THE CAPON BREAST ON THE STEAM GRID USING THE STEAM PROGRAM FOR 350G
OF CHICKEN.
O
NCE COOKED, REMOVE THE CAPON BREAST FROM THE STEAMER AND CUT IT INTO FINE
SLICES. POUR THE HOT MARINADE OVER THE CAPON AND LET IT REST FOR TWO HOURS.
S
ERVE THE CAPON BREAST ACCOMPANIED BY THE VEGETABLES FROM THE MARINADE.
C
OOKING: PROGRAM 5. TIME: 13 MINUTES
Nutritional value Tot. x portion x 100g
KJ 2509 1255 558
Kcal 598 299 133
Protein (g) 63,8 31,9 14,2
Fat (g) 37,1 18,5 8,2
Carbohydrate (g) 3,2 1,6 0,7
Fibre (g) 1,4 0,7 0,3
6


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