MAGIMIX Cook Expert Recipe Manual page 60

HAKE EN PAPILLOTE
with citrus fruit and julienned vegetables
: 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 S
1 carrot (100g) washed and
peeled
1 small courgette (150g),
washed and peeled
½ fennel (100g)
½ pink grapefruit
1 Wash and peel the carrot and courgette. Fit the food processing bowl with the
midi bowl and install the 4mm grating disc. Grate all the vegetables using the
FOOD PROCESSOR programme. Segment the grapefruit and orange and thinly
slice the lime.
2 Cut 4 pieces of baking paper or aluminium foil in rectangles of 30 x 20cm.
3 Fit the metal bowl, add 500ml water and install the steamer basket. Lightly brush
the rectangles with olive oil, put the kaffir lime leaves on top and cover with grated
vegetables. Put the papillotes* in the basket without closing them. Cook al dente
for 15 minutes using the STEAM programme. If you prefer more tender vegetables,
continue steaming for 5 minutes.
4 Put the hake pieces on the steamed vegetables, and season. Place citrus segments
and a slice of lime on top of each piece of fish. Tightly close the papillotes* by
joining the long sides of the paper and folding them over; then fold the ends
underneath like gift wrapped package.
5 Restart the STEAM programme at 100 °C for 15 minutes.
T I P
Before cooking, to enhance the flavour, add a little grated ginger into each
papillote*.
118
220
: 30 min
: :
ATTACHMENTS
1 small orange
1 lime
1 drizzle olive oil
4 kaffir lime leaves (optional)
4 hake fillets (480g)
salt, 5 peppercorn blend