MAGIMIX Ma Cuisine Instructions For Use Manual page 52

Salmon tartare
SERVES
FOOD PROCESSOR
PREPARATION
EQUIPMENT
Raw salmon
Lemons or limes
Olive oil
Bunches chives
Red and yellow peppers
Capers
Onions
Pepper
1. Peel the onions. Snip the chives. Set aside.
2. Put the onions in the main bowl with the metal blade and pulse 3 times.
3. Deseed the peppers, remove the white pith, and cut into pieces.
4. Add the peppers to the main bowl and pulse 4 times.
5. Chop the salmon into large pieces and add to the main bowl along with the capers
and chives. Pulse 4 times.
6. Open the lid and pour in the olive oil and freshly-squeezed lemon or lime juice.
Season with pepper. Pulse 1-2 times.
7. Lightly grease a mould, a fill with the chopped salmon. Once set carefully remove
the mold.
8. Serve immediately with toast.
86
2 4-6 6-8 8 +
3200 3200 4200 5200
15 min 15 min 20 min 30 min
Food ring / cutter (optional)
400g 800g 1.1kg 1.5kg
1 2 3 4
2 tbsp 4 tbsp 6 tbsp 8 tbsp
1 1 2 2
1 1 2 2
2 tbsp 4 tbsp 6 tbsp 8 tbsp
1 2 3 3
Fish pie
SERVES
FOOD PROCESSOR 3200
PREPARATION 30 min
25 min
BAKING
EQUIPMENT
Haddock fillets
Liquid crème fraîche
Parmesan cheese
Fresh spinach
Potatoes
Eggs
Onions
Carrots
Lemons
Mustard
1 tbsp
Handfuls of parsley
Olive oil
01. Preheat your oven to 240 °C (gas mark 9).
Peel the potatoes. Slice them in the midi bowl with the 2-mm slicing disc.
02.
03. Transfer to a pan of boiling water. Bring back to the boil and cook for 2 minutes.
04. While the potatoes are cooking, cook the spinach for 1 minute in a sieve placed
over the pan. Drain and set aside.
05. Chop the onions, carrots and parsley in the mini bowl.
06. Fry in a little olive oil for 5 minutes.
Remove from the heat. Add half the parmesan, plus the lemon juice and mustard.
07.
Set aside.
08. Blend the spinach, fish, eggs and cream in the main bowl with the metal blade.
09. Arrange a layer of the fish and spinach mixture, then the onion and carrot
mixture in a large gratin dish. Cover with a layer of potatoes.
10. Between each layer, sprinkle a little olive oil and pepper. Top the gratin with the
remaining parmesan.
Bake until the top is golden brown.
11.
Chef's tip:
you can use cod instead of haddock.
E2
2 4-6 6-8 8 +
4200 5200 5200
30 min 30 min 30 min
25 min 25 min 25 min
Gratin dish
150g 300g 450g 600g
40ml 75ml 100ml 150ml
70g 100g 150g 200g
150g 300g 450g 600g
3 5 8 10
1 2 3 4
1 1 2 2
1 1 2 2
1 1 2 2
1 tbsp 2 tbsp 2 tbsp
1 1 2 2
FISH
87