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Monkfish parcels
Serves 4
4 slices monkfish tail
4 small courgettes
2 tomatoes
4 small spring onions
4 tbsp crème fraîche
4 tiny pinches saffron
4 tbsp chopped chives
Salt & pepper
Tapenade-stuffed sole
Serves 4
4 sole fillets, skinned and
boned
150g ready made tapenade
(or 100g black olives
blended with 50g pine nuts
and 1 large chopped garlic
clove)
1 black radish
2 lemons
Salt and black pepper
Fish
24
Preparation: 15 min
Cooking: 40-45 min at 80°C
Wash the vegetables. Peel the onions and
1.
courgettes. Cut the courgettes into slices and
halve the tomatoes. Pour a litre of water into the
water tank, arrange the courgettes and onions
in one of the steamer baskets and put the lid on.
Cook for 15 min and allow to drain.
2.
Meanwhile, make the parcels by cutting out four
squares of aluminium foil. Lay a fish slice on
each square, together with half a tomato, 1 tbsp
crème fraîche, 1 tiny pinch saffron, 1 tbsp
chives, salt and pepper. When the vegetables
are cooked, add an onion and a quarter of the
courgette slices to each parcel. Fold up the
parcels, arrange in a steamer basket, put the lid
on and cook for 25 min.
Serve hot.
3.
Preparation: 15 min
Cooking: 15-20 min at 80°C
1.
Lay the fillets flat on the worktop and season with
salt and pepper. Spread a thin layer of tapenade
over each of the fillets and roll them up, securing
them with wooden cocktail sticks.
2.
Pour a litre of water into the water tank, arrange
the sole rolls in a steamer basket and put the lid
on. Cook for 15 min at 80°C.
Cut the lemons into quarters. Wash and peel the
3.
black radish and slice thinly.
4.
Serve the sole piping hot with plain rice,
garnished with the lemon quarters and radish
slices.
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