Bedienungsanleitung Magimix compact 3200 (Seite 50 von 79) (Englisch)

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1. Wash the vegetables. Peel the courgettes, carrots and turnips.

2. Grate the courgettes, carrots and turnips separately in the midi bowl ﬁtted

with the julienne disc or, failing that, the 4-mm grater disc, stacking them

horizontally in the feed tube.

3. Replace the julienne/grater disc with the 2-mm slicing disc. Slice the peppers

and lemon. Set the lemon aside.

4. Fry the vegetables with a dash of olive oil for 5 minutes. Season.

5. Take a separate sheet of baking parchment for each ﬁllet. Place a small mound

of vegetables in the middle of each one and lay the ﬁsh on top. Sprinkle with a

little white wine. Add a sprig of dill and a slice of lemon.

6. Season.

7. Wrap the parchment up like a boiled sweet, securing the ends with string.

8. Bake in a preheated oven at 180 °C (gas mark 4) for 20-25 minutes. The precise

time will vary, depending on the thickness of the ﬁllets and the vegetables.

9. Open the parcels just before serving.

Chef’s tip: you can use other types of ﬁsh, such as salmon and perch.

To make the homemade breadcrumbs

1. Cut the bread into 2-cm slices and leave to go stale.

2. Put the bread in the main bowl with the metal blade (process in several batches

for a better end result).

3. Process for 2 minutes.

4. For more ﬂavoursome breadcrumbs, open the lid, add a selection of dried herbs

(thyme, sage, rosemary, summer savory, etc.) and pulse a few times.

5. Store in an airtight container.

To make the crab cakes

06. Make the mayonnaise according to the recipe on p. 28, halving the amounts.

07. Break the rusks and put them in the main bowl with the metal blade.

08. Process until the rusks have been reduced to a ﬁne crumb, then add the parsley,

Worcestershire sauce, mustard and mayonnaise.

09. Introduce the eggs via the feed tube while the machine is still running. Add the

crabmeat and pulse a few times to combine.

10. Season generously - the cakes must not be bland.

11. Shape the mixture into cakes measuring 3 cm across. Refrigerate for 30 minutes.

12. Roll the cakes in the breadcrumbs, heat the butter in the frying pan and cook the cakes

for about 2-3 minutes on each side or until golden.

Chef’s tip: serve with lemon slices and green beans or a green salad.

Hake and vegetable julienne*

parcels

Crab cakes

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200

PREPARATION

30 min 30 min 35 min 35 min

BAKING

25 min 25 min 25 min 25 min

EQUIPMENT

Kitchen string, baking parchment

Hake ﬁllets

2468

Courgettes

1234

Carrots

2356

Turnips

2356

Red peppers

1234

White wine

60ml 100ml 150ml 200ml

Lemon

1111

Sprigs of dill

2468

Olive oil, salt & pepper

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 4200 5200 5200

PREPARATION

15 min 20 min 20 min 20 min

COOKING

10 min 10 min 10 min 10 min

NUMBER OF CAKES

6 121824

Crabmeat

160g 240g 320g 500g

Butter

30g 45g 60g 80g

Rusks

2246

Eggs

1223

Mustard

1 tsp 2 tsp 2 tsp 3 tsp

Pinches Cayenne pepper

1223

Bunches of parsley

½112

Worcestershire sauce

1 tbsp 2 tbsp 2 tbsp 3 tbsp

Mayonnaise

1 tbsp 2 tbsp 2 tbsp 3 tbsp

Homemade breadcrumbs

(stale bread)

Salt & pepper

FISH FISH

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