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Ingredients:
8 scallops, 2 shallots, 30 g butter , salt, pepper, 2 squares
of tinfoil, 150 ml water.
SCALLOPS EN PAPILLOTE - Steam cooking
Cooking time:
12 mins
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.
Preparation:
10 mins
(for 2)
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.
TROUT FILLET EN PAPILLOTE - Steam cooking
Cooking time:
15 mins
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.
Preparation:
15 mins
(for 2)
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.
MIXED FISH - Steam cooking
Cooking time:
15 mins
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.
Preparation:
5 mins
(for 2)