Magimix MULTIFUNCTION STEAMER - Manual (Page 30)

Preparation: 15 min
Cooking: 30-35 min at 100° / 40-45 min at 80°*
*(automatic model only) Serves 4
2 small red mullets, filleted
and boned
8 medium-sized waxy
potatoes (e.g. Roseval, Ratte,
Charlotte, Désirée)
Dressing
3 tsp garlic purée
1 egg yolk
200 ml olive oil
1 generous pinch saffron
1 tiny pinch chilli pepper
1 tbsp lemon juice
Wash the potatoes but leave their skins on. Pour
a litre of water into the water tank. Arrange the
potatoes in one of the steamer baskets, put the lid on
and cook for 30 min at 100 °C.
Arrange the fillets in the other steamer basket, skin
side down, and add to the potatoes after 20 min. If
you have the automatic model, cook the potatoes first
for 30 min at 100 °C. Then, insert the basket contai-
ning the fish underneath the potato basket and cook
both for approximately 10 min at 80 °C.
To make the sauce, work the garlic purée into the egg
yolk and slowly whisk in the olive oil. Add the chilli
powder and saffron, finishing off with the lemon
juice.
Halve the potatoes lengthways and spread with the
sauce. Arrange the fish and potatoes on a serving
dish and serve hot with the rest of the sauce.
Red mullet with aioli sauce
28 Fish
Preparation: 15 min
Cooking: 10-15 min at 100° Serves 4
500 ml water
500 ml white wine
2 kg mussels
4 garlic cloves
2 onions
2 tomatoes
4 sprigs parsley
Salt & pepper
Pour 500 ml white wine and 500ml water into the
water tank.
Cut the onions and tomatoes into quarters and
arrange in the 2 steamer baskets.
Clean the mussels thoroughly and add them to the
baskets.
Add 2 garlic cloves to each basket and sprinkle
with chopped parsley.
Steam for the time indicated above.
Serve as a starter or with french fries as a main
course.
Moules marinière