88
STA
RT
ER
S
MINI CARROT AND HADDOCK
FLANS
1 Poach* the haddock in the milk and water for 20 minutes. Pour 500ml water into
the metal bowl and fit the steamer basket. Wash, peel and cut the carrots into small
chunks; place in the steamer basket. Run the STEAM programme for 30 minutes.
Then, empty the water and dice the carrot.
2 Cut the poached* haddock into small pieces and set half aside. Place the other
half in the metal bowl with the cream, eggs and pepper; mix using the EXPERT
programme (without heating) for 1 minute/speed 7.
3 Butter small ramekins and fill with the haddock cream. Put the reserved haddock
pieces, carrots and finely sliced* parsley on the surface.
4 Fill the metal bowl with 500ml water, place the ramekins in the steamer basket;
run the STEAM programme for 30 minutes, or place the ramekins in a
bain-
marie
*and bake in an oven preheated to 180 °C (170 °C fan, gas mark 4) for
30 minutes. Adapt the cooking time if necessary.
MINI COURGET TE AND PARMESAN flans
Omit the haddock and the chervil. Replace the carrot with two medium-sized
courgettes (400g). Add 60g Parmesan and 40g garlic and herb cheese, such as
Boursin
®
, to the mixture. For more flavour, add a few finely sliced* basil leaves.
PREP TIME
: 20 min
COOKING TIME
: 1 h
200g smoked haddock
500ml milk
2 carrots (200g)
200ml single cream
4 eggs
5 peppercorn blend
10g butter
8g bunch flat-leaf parsley,
washed
SERVES 4
PROGRAMMES
:
ATTACHMENT
:
Summary of Contents for Cook Expert
Page 9: ...APPETISERS ...
Page 18: ...SOUPS ...
Page 34: ...STARTERS ...
Page 51: ...FISH ...
Page 65: ...MEAT AND POULTRY ...
Page 88: ...VEGETABLES AND SIDES ...
Page 101: ...PASTA RICE AND GRAINS ...
Page 112: ...SAUCES AND SEASONINGS ...
Page 118: ...DESSERTS ...
Page 154: ...PASTRY AND BREAD ...
Page 164: ...BABY FOOD ...
Page 170: ...DRINKS ...