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Salmon steaks with tomato
Serves 4
4 salmon steaks, skinned and
boned
8 tomatoes
4 tbsp olive oil
Coarse salt
Steamed trout with broccoli mousse
Serves 4
4 trout fillets, boned
800g broccoli
200g floury potatoes (e.g.
King Edward)
4 tbsp olive oil
4 tbsp lemon juice
Salt & pepper
Preparation: 10 min
Cooking: 25-30 min at 80°C
Wash the tomatoes and leave them whole. Pour
1.
a litre of water into the water tank. Place the
tomatoes in a steamer basket, put the lid on and
cook for the time indicated above.
2.
Add the salmon after 7 min.
Plunge the cooked tomatoes into cold water,
3.
remove their skins
discarding the juice. Arrange the salmon and
tomato on a serving dish, sprinkle with the olive
oil and scatter with coarse salt.
4.
Serve hot with rice or steamed potatoes.
Preparation: 15 min
Cooking: 50-55 min at 80°C
Divide the broccoli into small florets and wash.
1.
Peel and wash the potatoes, cut into small dice.
Steam the broccoli and potato first in one basket
for 25-30 min at 100°C, then cook the fish in the
other basket for 20-35 min at 80°C.
2.
Blend the potato and broccoli in a food processor.
Add the oil and lemon, and season with salt and
pepper while the machine is still running.
Arrange the trout fillets on a serving dish and
3.
serve the purée in a separate dish.
and cut into large dice,
Fish
31
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