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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)
1 lemon
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.