Magimix MULTIFUNCTION STEAMER - Manual (Page 20)

18 Starters
Preparation: 5 min
Cooking: 4-8 min at 100° Serves 4
4 eggs
1 slice cured country ham
4 tsp thick crème fraîche
4 chive leaves
Break the eggs into 4 ramekins.
Cut the ham lengthwise into four strips. Place one
strip of ham in each ramekin. Add 1 tsp crème
fraîche.
Snip the chives and divide between the ramekins.
Cook in the steamer for 4-8 min with the lid on.
Serve with crusty country loaf.
Cured country ham and eggs
Preparation: 15 min
Resting time: 20 min
Cooking: 4-8 min at 100° / 6-10 min at 80°*
*(automatic model only) Serves 4
400 g thick salmon steak,
skinned and boned
2 medium-sized avocado
pears
1 tbsp lemon juice
250 g cherry tomatoes
100 g mixed salad leaves
Dressing
3 tbsp olive oil
2 tbsp lemon juice
Salt & pepper
Wrap the salmon in cling film and leave in the
freezer for 20 min.
Wash the salad leaves and make the dressing by
combining all the dressing ingredients. Dice the
avocado flesh and sprinkle with lemon juice to pre-
vent it from browning. Wash the cherry tomatoes
and cut into quarters.
Take out the salmon and cut into thin slices using a
sharp knife. Pour a litre of water into the water
tank, lay the fish slices in one of the steamer
baskets and put the lid on. Cook for the amount of
time indicated above. Check regularly - the fish is
cooked as soon as the slices turn white.
Arrange the salad leaves, tomatoes and avocado
on a serving dish, coat with the dressing, add the
salmon straight from the steamer and serve imme-
diately.
Salmon slivers on a bed of tomato and avocado