Magimix MULTIFUNCTION STEAMER - Manual (Page 26)

Preparation: 15 min
Cooking: 30-35 min at 100° / 40-45 min at 80°*
*(automatic model only)
Serves 4
4 slices monkfish tail
4 small courgettes
2 tomatoes
4 small spring onions
4 tbsp crème fraîche
4 tiny pinches saffron
4 tbsp chopped chives
Salt & pepper
Wash the vegetables. Peel the onions and courgettes.
Cut the courgettes into slices and halve the
tomatoes. Pour a litre of water into the water tank,
arrange the courgettes and onions in one of the
steamer baskets and put the lid on. Cook for 15
min and allow to drain.
Meanwhile, make the parcels by cutting out four
squares of aluminium foil. Lay a fish slice on each
square, together with half a tomato, 1 tbsp crème
fraîche, 1 tiny pinch saffron, 1 tbsp chives, salt and
pepper. When the vegetables are cooked, add an
onion and a quarter of the courgette slices to each
parcel. Fold up the parcels, arrange in a steamer
basket, put the lid on and cook for 15 min. If your
steamer has a fish setting, cook for 25 min. at
80 °C.
Serve hot.
Monkfish parcels
Preparation: 15 min
Cooking: 10-15 min at 100° / 15-20 min at 80°*
*(automatic model only)
Serves 4
4 sole fillets, skinned and
boned
150 g ready made tapenade
(or 100 g black olives blen-
ded with 50 g pine nuts and 1
large chopped garlic clove)
1 black radish
2 lemons
Salt and black pepper
Lay the fillets flat on the worktop and season with salt
and pepper. Spread a thin layer of tapenade over
each of the fillets and roll them up, securing them
with wooden cocktail sticks.
Pour a litre of water into the water tank, arrange the
sole rolls in a steamer basket and put the lid on.
Cook for 10 min (or for 15 min at 80 °C if your
steamer has the fish setting).
Cut the lemons into quarters. Wash and peel the
black radish and slice thinly.
Serve the sole piping hot with plain rice, garnished
with the lemon quarters and radish slices.
Tapenade-stuffed sole
24 Fish