MAGIMIX Ma Cuisine Vapeur Instructions For Use Manual page 63

Starters
Asparagus spears with orange sauce ..................................16
Creamed cauliflower ..........................................................16
Courgette canapés with goat's cheese and pesto topping ......17
Potato, crab and asparagus salad .......................................17
Cured country ham and eggs..............................................18
Salmon slivers on a bed of tomato and avocado ..................18
Steamed foie gras ..............................................................20
Rock fish terrine with bisque sauce ......................................21
Seafood terrine with a grapefruit dressing ...........................22
Fish
Monkfish parcels ................................................................24
Tapenade-stuffed sole .........................................................24
Vinegar-steamed sea bass and leeks ...................................25
Rolled black cod stuffed with whiting ...................................26
Haddock and cucumber in a creamy caper sauce ................27
Moules marinières ..............................................................28
Red mullet with aioli sauce..................................................28
Cod and tomato parcels .....................................................30
Herb-steamed john dory .....................................................30
Salmon steaks with tomato ..................................................31
Steamed trout with broccoli mousse .....................................31
Sole stuffed with avocado ...................................................32
Meat
Turkey rolls with creamed garden peas ................................34
Beef poached with vegetables .............................................35
Rabbit and vegetable parcels ..............................................36
Morteau sausages with herby fromage frais .........................36
Steamed veal with aubergines and mushrooms ....................37
Herb-steamed chicken ........................................................38
Chicken aioli......................................................................38
Shoulder of lamb with sage ................................................40
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