Table of Contents
Advertisement
Cod and tomato parcels
Serves 4
4 cod fillets
8 cherry tomatoes
1 garlic clove
1 tbsp olive oil
Salt & pepper
Herb-steamed john dory
Serves 4
1 large john dory weighing
2.5 kg (or 2 fish, each
weighing 1.5 kg), filleted,
skinned and boned
3 sprigs tarragon
2 sprigs basil
2 sprigs thyme
½ sprig rosemary
250g basmati rice
Salt & pepper
Dressing
6 tbsp olive oil
2 tbsp red wine vinegar
10 sprigs tarragon
4 basil leaves
Fish
30
Preparation: 15 min
Cooking: 25-30 min at 80°C
Place each fillet on a square of baking parchment.
1.
Wash and halve the cherry tomatoes. Peel the
2.
garlic and slice thinly.
3.
Divide the tomato halves between the fillets, add
the garlic, sprinkle with olive oil and season with
salt and pepper. Seal the parcels.
Pour a litre of water into the water tank, arrange
4.
the cod parcels in a steamer basket, put the lid
on and cook for the time indicated above.
Preparation: 20 min
Cooking:40-45 min at 80°C
1.
Pour a litre of water into the water tank and add
all the herbs, together with some salt and pepper.
Put the lid on and switch the steamer on. After 10
min, switch the steamer off and allow the liquid to
infuse for 5 min.
2.
Pour 250ml water into the multi-function bowl and
add the rice. Cook for 30 min at 100°C. Stir
halfway through the cooking.
3.
Lay the fish fillets flat in the steamer baskets,
put the lid on and cook for 10-15 min at 80°C.
4.
To make the dressing, rinse the herbs and pat
them dry. Snip them, add the oil and vinegar
and combine.
5.
Carefully arrange the fish fillets on a warmed
serving dish, sprinkle with a little dressing and
serve with the drained rice, sprinkled with a little
of the dressing. Serve the remaining dressing
separately in a sauceboat.
Advertisement
Table of Contents
