Magimix MULTIFUNCTION STEAMER - Manual (Page 28)

26 Fish
Preparation: 20 min
Cooking: 35-40 min at 100° / 40-45 min at 80°*
*(automatic model only) Serves 4
4 fillets black cod, skinned
and boned
150 g whiting fillet, skinned
and boned
1 egg
1 tbsp crème fraîche
2 carrots
2 courgettes
2 leeks
1 bouquet garni
Pinch ground nutmeg
Salt & pepper
Pour a litre of water into the water tank and add
the bouquet garni. 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.
Wash and peel the vegetables, cut into thin batons.
Arrange them in one of the steamer baskets, put the
lid on and cook for 15 min at 100 °C. Allow to
drain.
Cut the whiting fillet into pieces. Blend with the egg,
crème fraîche, salt, pepper and nutmeg.
Divide this stuffing between the cod fillets, add a
small heap of vegetables, season with salt and
pepper and roll up the fillets. Place them in a steam
basket with the join underneath and put the lid on.
Cook for 15 min at 100 °C, adding the remaining
vegetables 5 min before the end of the cooking
time.
If you have the automatic model, turn the dial to the
fish setting and cook the fish in the lower
basket for approx. 20 min, with the remaining
vegetables in the upper basket.
Serve hot. Delicious with orange sauce (see
Asparagus with orange sauce).
Rolled black cod stuffed with whiting