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Ingredients
3 boneless fillets hake
300g ripe tomatoes
3 measuring cups olive oil
1 measuring cup cherry vinegar
1 stem small onion
Salt to taste
Preparation
1.
Cut the onion in the bowl during 6 seconds at speed 5 and reserve for later.
2. Add the tomatoes cut in small pieces and mix for 6 seconds at speed 4.
3. Put the mixing tool in place and add oil to cook the previous mixture during 30
minutes, temperature 90°C at speed 1.
4. Cut the hake in two and put them in the steam tray to cook for the remainder of
the time.
5. Put the fish in a serving dish.
6. Add the vinegar and onion to mix for 2 minutes at speed 1-2 and add more salt
if necessary.
7. Pour the sauce of top of the fish for serving.
Ingredients
600g desalted cod
150g olive oil
600g onion rings
2 cloves garlic
800g boiled potatoes
250g boiled carrots
4 hard boiled eggs
For the béchamel sauce:
50g butter
40g oil
40g onion
90g flour
700g whole milk
Salt and pepper
Nutmeg
Dressing:
100g seedless olives
100g bread crumbs
50g butter
Parsley
Preparation
1.
Mix the bread crumbs with butter and parsley for 15 seconds slowly increasing the
speed from 5 to 7.
2. Put the mixing tool in place and add the oil, onions cut in small pieces, garlic, salt and
pepper and heat for 6 minutes at 120°C at speed 1.
3. In the mean time, peel the potatoes and carrots and cut them in fine slices to cook in
the steam basket.
60
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