Magimix MULTIFUNCTION STEAMER - Manual (Page 27)

Preparation: 20 min
Cooking: 20-25 min at 100° / 40-45 min at 80°*
*(automatic model only) Serves 4
1 line-caught sea bass
weighing 1.5 kg, scaled,
gutted, filleted and boned
8 leeks
¼ l white vinegar
Dressing
500 g firm, ripe tomatoes
3 tbsp sherry vinegar
4 tbsp olive oil
24 basil leaves
Salt & pepper
Clean the leeks and remove the dark green leaves
to line the steamer baskets (leave a few gaps to
allow the steam to circulate). Slice the white parts
of the leeks.
Pour the vinegar and ¾ litre of water into the water
tank. Arrange the sea bass fillets on top of the leek
leaves, surround with the sliced white leek, put the
lid on and cook for 20 min. The leeks should still be
slightly al dente. Allow to drain.
If your steamer has the fish option, cook the
leeks first in one basket for 20 min at 100 °C, then
replace them with the fish in the second basket, turn
the dial to the fish setting and cook for
25 min.
To make the dressing, wash the tomatoes, steam for
3 min, plunge into cold water, remove the skins
and deseed. Cut the tomato flesh into tiny dice.
Combine the chopped tomato, sherry vinegar, olive
oil, salt and pepper in a bowl. Snip the basil
leaves and add them to the tomato dressing. Pour
into a sauceboat.
Transfer the sea bass to a serving dish (it should
come away easily from the skin). Surround with the
sliced leek. Coat with a little of the dressing and
hand the rest separately.
Vinegar-steamed sea bass and leeks
25 Fish