Monkfi Sh In A Mushroom Sauce - Miele DGC 6000 XL Cookbook

Ingredients
30 g dried porcini mushrooms,
soaked in water overnight
100 g shallots, fi nely diced
20 g butter
4 monkfi sh fi llets, skinned,
each approx. 150 g
Juice of 1 lime
150 ml vegetable stock
2 tbsp white wine
150 ml sour cream
4 tbsp double cream
Salt
Pepper
>> Tip:
Porcini mushrooms have a
particularly delicate fl avour and
are in season during the summer
months. Because of their rarity
they can be diffi cult to fi nd fresh,
however, dried porcini is read-
ily available from supermarkets.
Cover dried mushrooms with boil-
ing water and steam at 65°C for
the time stated on the packet.
Monkfi sh in a mushroom
sauce
Serves 4
1
Drain and chop the mush-
rooms into small pieces.
Place to one side.
2
Place the shallots and butter
in a solid container, cover*
and steam (see below for set-
tings).
3
Add the mushrooms and al-
low to stand for 2 minutes.
4
Place the monkfi sh in a
solid container. Drizzle with
lemon juice and pour over the
stock and white wine. Steam
(see below for settings) then
keep warm.
5
Stir the shallots, sour cream
and cream into the fi sh stock
in a saucepan and make a sauce
with it. Season with salt and
pepper then pour over the fi sh.
6
Serve with wild rice and
broccoli.
*Suitable lids for Miele steam oven
containers are available from the Miele
online shop.
Settings: Step 2
Function: Steam cooking
Temperature: 100°C
Duration: 4 minutes
Settings: Step 4
Function: Steam cooking
Temperature: 90°C
Duration: 8-10 minutes
Fish 331