26
26
Fish
Preparation: 20 min
Cooking: 40-45 min at 80°C
Serves 4
4 fillets black cod, skinned
and boned
150g 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
1.
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.
2.
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.
3.
Cut the whiting fillet into pieces. Blend with the
egg, crème fraîche, salt, pepper and nutmeg.
4.
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.
5.
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
Summary of Contents for Ma Cuisine Vapeur
Page 1: ...Ma Cuisine Vapeur ...
Page 2: ...Ma Cuisine Vapeur Instructions for use Recipe book ...
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Page 24: ...Fish ...
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Page 34: ...Meat ...
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Page 42: ...Vegetables ...
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