108
FI
SH
SALMON EN PAPILLOTE
with crunchy green vegetables and Japanese sauce
1 Wash the green vegetables. Cut the romanesco broccoli in florets*. Top and tail
the green beans. Fill the metal bowl with 500ml water. Place the mangetout, beans
and broccoli in the steamer basket. Run the STEAM programme for 30 minutes.
2 Thinly slice the ginger and courgette. Cut 4 pieces of baking paper in rectangles
of 30 x 20cm; lightly brush each sheet with oil. Divide the sliced courgette and
ginger between the rectangles, and top with the salmon fillets. Sprinkle with a little
lime zest and season.
3 Close the
papillotes*
by joining the long sides of the paper and folding them over;
then fold the ends underneath like gift wrapped package.
4 When the green vegetables are cooked, set aside to keep warm. Place the
papillotes*
in the steamer basket. Run the STEAM programme at 100 °C. Add a
few more minutes if the fillets are thick.
5 Place one
papillote*
on each plate, open, and place the green vegetables beside
the salmon. Serve with the Japanese sauce.
Japanese sauce
1 Wash and finely slice the chives. Set aside.
2 Place the remaining ingredients in a bowl and mix well; add the chives and ginger.
PREP TIME
: 15 min
COOKING TIME
: 50 min
125g mangetout (snow peas)
125g green beans
½ romanesco broccoli (150g)
2cm fresh ginger, peeled
1 courgette (150g), washed
4 salmon fillets (600g)
zest of ½ organic lime
salt, pepper
JAPANESE SAUCE:
8g bunch chives
1 organic lime (juice + zest)
3 tsp soy sauce
2 tbsp rice vinegar
2 tbsp grapeseed or
vegetable oil
1cm fresh ginger, grated
SERVES 4
PROGRAMME
:
ATTACHMENT
:
275
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 ...