Magimix MULTIFUNCTION STEAMER - Manual (Page 29)

27 Fish
Preparation: 20 min
Cooking: 15-20 min at 100° / 20-25 min at 80°*
*(automatic model only) Serves 4
800 g haddock
3 cucumbers
1 tbsp snipped chervil
150 g spinach leaves
Sauce
30 g butter
150 g crème fraîche
4 or 5 tbsp capers
Salt & pepper
Soak the haddock in milk for an hour. Wash the
cucumbers, cut off both ends, peel and scoop out
the seeds in the centre. Cut the cucumbers into
slices. Wash the spinach leaves and line the
steamer baskets with them, leaving a few gaps to
allow the steam to circulate.
Pour a litre of water into the water tank. Place the
haddock on top of the spinach leaves in the
steamer baskets and put the lid on. Cook for the
time indicated above. Allow to drain.
To make the sauce, melt the butter in a small
saucepan, add the crème fraîche and capers.
Season with pepper and a little salt. Remove from
the heat as soon as the sauce starts to bubble.
Serve the haddock piping hot with the cucumber,
coated with the sauce.
Haddock and cucumber in a creamy caper sauce