Magimix MINI PLUS - Manual (Page 21)

36
36
Preparation: 25 min.
Rest: 1 hour.
Cooking: 40 min.
Equipment: mixing
bowl, 25 cm (10-inch)
tart ring or quiche tin
Chop the sorrel using the main blade and add it to the
contents of the frying pan. Leave to melt into the sauce, then
add the cream and a little salt and pepper. Reduce the sauce
over a low heat for about 15 minutes. Check seasoning and
adjust to taste.
Arrange
the fillets on warmed plates. Cover with the sauce.
Decorate with the dill, chives, lemon and slices of carrot.
Serve immediately.
Apple Tart
Make the shortcrust pastry (see p. 47).
Preheat your oven to 180°C / 355°F (gas mark 4)
Fill the tin with shortcrust pastry. Bake blind* for 20 min.
Slice apples and arrange them in concentric circlestight.
Cook for 30 minutes.
Sprinkle
granulated sugar and cinnamon before serve warm.
Ingredients
(serves 4)
• 1 shortcrust pastry
• 3 apples
• 50 g granulated sugar
• 1/2 tsp cinnamon
Dessert
Ingredients
(serves 4)
• 4 trout fillets (approx.
900 g (2 lb))
• 2 shallots
• 60 ml (21/4 fl oz) thick
cream
• 300 g (101/2 oz) sorrel
• 40 g (11/2 oz) butter
• 1 lemon
• Few sprigs dill and
chives
• 1 glass of dry cider
• 1 carrot
• Salt and pepper