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Ingredients
8 fillets sole
8 mushrooms
2 cloves garlic
250g white wine
250g liquid cream
50g olive oil
Salt to taste
Preparation
1.
Clean the mushrooms and cut the in thin slices.
2. Put the sole fillets in the steam tray with the mushrooms and reserve for later.
3. Mix the garlic cloves in the bowl for 4 seconds at speed 7.
4. Add rest of the ingredients and program 30 minutes, temperature 100°C at speed 1.
5. After 7 or 8 minutes, put the mixing tool in place to cook with for the remaining time.
6. Serve the fish in a plate with the mushrooms and salt if necessary.
Ingredients
6 fillets sole
6 fillets salmon
Several spinach leaves
Salt to taste
For sautéed ingredients:
50g olive oil
100g onion
100g red capsicum
100g green capsicum
2 cloves garlic
For the tomato sauce:
500g. finely chopped tomato
Basil leaves
1 cube fish stock
Preparation
1.
Clean the fish well and remove the bones.
2. On 3 separate strips of transparent paper and put 2 salmon fillets on top on top of 2
sole fillets.
3. Add the spinach and season to taste.
4. Roll the three strips and tie the ends.
5. Put them in the steam tray and reserve for later.
6. Put the ingredients for the sauté in the bowl and cook them for 7 minutes at 100°C at
speed 2.
7. After this time mix for another 15 seconds at speed 6.
8. Add all the ingredients for the tomato sauce and cook for 30 minutes at 120°C at
speed 1.
9. After 6-8 minutes put the steam tray in place and cook the fish for the remaining
time.
10. Reserve for a few minutes after which remove the transparent paper and cut the fish
rolls in slices.
11. Serve with the tomato sauce on top.
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