SCALLOPS EN PAPILLOTE - Steam cooking | (for 2) | |
Preparation: 10 mins | Cooking time: 12 mins | |
Ingredients: 8 scallops, 2 shallots, 30 g butter , salt, pepper, 2 squares of tinfoil, 150 ml water.
Wash the scallops. Chop the shallots. Place 4 scallops on each square of tinfoil with a pinch of chopped shallots and a knob of butter. Season. Close the papillotes.
Place the water and steam basket in the bowl. Place the papillotes in the steam basket. Close the lid and switch on. The appliance will auto- matically switch over to keep warm after 12 minutes cooking. Serve in the tinfoil.
TROUT FILLET | EN PAPILLOTE - Steam cooking | (for 2) |
Preparation: 15 mins | Cooking time: 15 mins | |
Ingredients: 4 fillets of sea trout (approx. 150 g each), 50 g carrots, 50 g celery, 1 shallot, 30 g butter, salt, pepper, 2 squares of tinfoil, 200 ml water.
Thinly chop the carrot and the celery. Chop the shallot. Place 1 trout fillet on each square of tinfoil with the carrot and celery and a pinch of chopped shallots and a knob of butter. Season. Close the papillotes.
Place the water and steam basket in the bowl. Place the papillotes in the steam basket. Close the lid and switch on. The appliance will auto- matically switch over to keep warm after 15 minutes cooking. Serve in the tinfoil.
E n g l i s h |
MIXED FISH - Steam cooking | (for 2) |
Preparation: 5 mins | Cooking time: 15 mins |
Ingredients: 100 g fillet of sea bream, 100 g fillet of mullet, 100 g fil- let of salmon, 100 g fillet of cod, 50 g butter, salt, pepper, 100 ml water, 100 g butter, juice of 1 lemon.
Place the water and steam basket in the bowl. Place the fish fillets in the steam basket. Season. Close the lid and switch on. The appliance will automatically switch over to keep warm after 15 minutes cooking. Serve with melted butter and lemon.
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