27
Fish
Preparation: 20 min
Cooking: 20-25 min at 80°C
Serves 4
800g haddock
3 cucumbers
1 tbsp snipped chervil
150g spinach leaves
Sauce
30g butter
150g crème fraîche
4 or 5 tbsp capers
Salt & pepper
1.
Soak the haddock in milk for an hour. Wash the
cucumbers, cut off both ends, peel and scoop
out the seeds in the centre. Cut the cucumbers
into slices. Wash the spinach leaves and line the
steamer baskets with them, leaving a few gaps
to allow the steam to circulate.
2.
Pour a litre of water into the water tank. Place
the haddock on top of the spinach leaves in the
steamer baskets and put the lid on. Cook for the
time indicated above. Allow to drain.
3.
To make the sauce, melt the butter in a small
saucepan, add the crème fraîche and capers.
Season with pepper and a little salt. Remove
from the heat as soon as the sauce starts to
bubble.
Serve the haddock piping hot with the cucumber,
coated with the sauce.
Haddock and cucumber in a creamy caper sauce
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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