MAGIMIX Cook Expert Recipe Manual page 55

SALMON EN PAPILLOTE
with crunchy green vegetables and Japanese sauce
: 15 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 4 P R O G R A M M E
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
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.
108
275
: 50 min
: :
AT TA C H M E N T
J A PA N E S E S A U C E :
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