Magimix MULTIFUNCTION STEAMER - Manual (Page 32)

Preparation: 15 min
Cooking: 15-20 min at 100° / 25-30 min at 80°*
*(automatic model only) Serves 4
4 cod fillets
8 cherry tomatoes
1 garlic clove
1 tbsp olive oil
Salt & pepper
Place each fillet on a square of baking parchment.
Wash and halve the cherry tomatoes. Peel the
garlic and slice thinly.
Divide the tomato halves between the fillets, add
the garlic, sprinkle with olive oil and season with
salt and pepper. Seal the parcels.
Pour a litre of water into the water tank, arrange
the cod parcels in a steamer basket, put the lid on
and cook for the time indicated above.
Cod and tomato parcels
Preparation: 20 min
Cooking: 35-40 min at 100° / 40-45 min at 80°*
*(automatic model only) Serves 4
1 large john dory weighing
2.5 kg (or 2 fish, each
weighing 1.5 kg), filleted,
skinned and boned
3 sprigs tarragon
2 sprigs basil
2 sprigs thyme
½ sprig rosemary
250 g basmati rice
Salt & pepper
Dressing
6 tbsp olive oil
2 tbsp red wine vinegar
10 sprigs tarragon
4 basil leaves
Pour a litre of water into the water tank and add all
the herbs, together with some salt and pepper. Put the
lid on and switch the steamer on. After 10 min, switch
the steamer off and allow the liquid to infuse for 5
min.
Pour 250 ml water into the multi-function bowl and
add the rice. Cook for 30 min at 100 °C. Stir halfway
through the cooking.
Lay the fish fillets flat in the steamer baskets, put the
lid on and cook for 5-10 min at 100 °C or 10-15 min
at 80 °C, if you have the automatic model.
To make the dressing, rinse the herbs and pat
them dry. Snip them, add the oil and vinegar and
combine.
Carefully arrange the fish fillets on a warmed serving
dish, sprinkle with a little dressing and serve with the
drained rice, sprinkled with a little of the dressing.
Serve the remaining dressing separately in a
sauceboat.
Herb-steamed john dory
30 Fish