628218
22
Zoom out
Zoom in
Previous page
1/34
Next page
22
ThermoMatic multifunción
Mejillones al Vapor
Tiempo de preparación: 17 m Pax: 4
1000 g de mejillones limpios
800 ml de agua
4 ajos sin pelar
1 limón en cuartos
6 u 8 bolitas de pimienta negra
4 cayena (opcional)
Lavamos bien los mejillones, rascamos las im-
purezas y escurrimos.
Ponemos en la vaporera con el resto de ingre-
dientes y tapamos.
Ponemos el agua en la jarra sin llegar a cu-
brir la vaporera y tapamos la jarra.. Ahora pro-
gramamos 15 minutos a 120ºC.
Sugerencia: Ideal para acompañar pulpo,
mariscos en general.
Rape al Vapor en Salsa Verde
Tiempo de preparación: 20 m Pax: 2
0,5 kg de lomos de rape
50 ml de aceite de oliva virgen extra
50 ml de vino blanco
150 ml de caldo de pescado
0,5 manojo de perejil (sólo las hojas)
2 dientes de ajo
Ponemos las hojas de perejil y programamos
5 segundos a velocidad 2. Retiramos y reser-
vamos.
Sin lavar la jarra, introducimos los ajos y pro-
gramamos 5 segundos a velocidad 2. Con una
espátula, bajamos los restos de ajo de la tapa
y del interior de la jarra. Añadimos el aceite y
programamos 4 minutos a 100 ºC y velocid-
ad 1. Incorporamos el vino y programamos 2
minutos a 100 ºC y velocidad 1. Ahora añad-
imos el caldo de pescado y programamos 5
minutos a temperatura 120 ºC y velocidad 1.
Mientras tanto, engrasamos con aceite el re-
cipiente de la vaporera y colocamos dentro los
trozos de rape ligeramente salados y el laurel.
Ahora situamos la vaporera en su posición y
programamos 7 minutos a 120 ºC. Colocamos
el rape en una fuente. Agregamos el pere-
jil a la salsa y programamos 20 segundos a
velocidad2.Vertemosporencimadelrapey
servimos inmediatamente.
Sugerencia: Si desea una salsa más espesa,
antes de añadir el perejil, diluya 1 cuchara-
da de harina de maíz (maicena) en 30 ml de
agua. Programamos 2 minutos a 100 ºC y a
velocidad 2 y añadimos la maicena diluida por
el bocal. Incorporamos el perejil y mezclamos
5segundos yvelocidad2.Vertemoslasalsa
sobre el pescado.
Fumet de pescado
Ideal como entrante
Ingredientes: 4 personas
250 g de gambas arroceras
600 g langostinos
Pescados
y mariscos
Manual_ThermoMatic2.indd 22 02/06/15 19:47
22


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Xsquo ThermoMatic at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Xsquo ThermoMatic in the language / languages: Spanish as an attachment in your email.

The manual is 6,64 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info