Gaggenau VK230610 manual Recipes

6.3 Recipes

Halibut cutlets with bunched carrots (complete menu with two steam cooking inserts)

For 4 persons:

Ingredients

500 g bunched carrots

4 halibut cutlets (app. 200 g each)

1lemon Pepper

1/2 bunch parsley 1/2 bunch basil or dill 30 g butter

100 ml vegetable stock Salt

Preparation

Fill the appliance to the bottom marking with water. Preheat to the steam cooking level.

Cut the leaves off the carrots down to 2 cm. Wash and peel the carrots. Steam cook the carrots whole for 12 minutes in the perforated cooking insert.

In the meantime, briefly rinse the fish cutlets and dry them well. Season them with pepper and lemon juice and place them in the unperforated cooking insert. Place the halibut over the carrots and steam everything once again for 12 minutes.

During this time, wash the herbs, dab them dry and chop them finely. Melt the butter in a large pan. Take the carrots out of the steam cooker and keep the fish warm in the steam cooker at 70 °C. Toss the carrots in the butter.

Sprinkle the chopped herbs over them. Pour on the vegetable stock and season the carrots with salt and pepper. Salt the halibut cutlets and serve them with the seasoned carrots.

Chicken breast wrapped in leek

For 4 persons:

Ingredients

4 chicken breasts (app. 120 g each)

2 teaspoons of horseradish (from a jar)

1 leek (app. 200 g)	400 g carrots
1 liter of chicken stock	1/2 bunch parsley
1 tablespoon crème fraîche	1 onion
A few drops of lemon juice	Salt
1 teaspoon mustard	Pepper

Preparation

Rinse the meat, dab it dry and cut it lengthwise in half. Rub on horseradish all-round.

Rinse the leek well and cut it lengthwise in half. Strip off the leaves singly and cut them lengthwise into strips of about 2 cm width.

Boil the stock in a pan and simmer the leek strips in it for 2 minutes, lift them out and allow them to cool. Peel the carrots, rinse them and cut them lengthwise into thin strips using a peeler.

Peel the onion and cut it into fine cubes. Rinse the parsley, pick off the leaves and chop half of it. Mix the carrots with the onion and the parsley leaves and pour the mixture into the strainer. Place two halves of chicken breast each on one another, wrapping the leek strips around the chicken breasts in the middle. Then place this on the carrots and lightly salt and pepper it all.

Place the strainer on the stock. Bring the stock back to the boil and, with the lid in place, steam the poultry and the vegetables in medium heat for

25 - 30 minutes.

Remove the strainer from the pot, but keep the lid on. Measure 150 ml of the stock and pour it into a pan. Stir it with mustard and crème fraîche and vigorously bring it to the boil. Season the sauce with salt, pepper and lemon juice and mix in the chopped parsley. Serve with mashed potato or dark white French bread.

16