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Method:
1 Mix the vegetables together and place in one Compartment.
2 Arrange fish fillets on top of the vegetables.
3 Place a small knob of butter and thyme sprig on top of each fillet.
Season with a little salt and pepper.
4 Put potatoes into the other Compartment.
5 Set time for the fish and vegetables using the fish pre-set plus 5
minutes (20 mins). Set time for the potatoes using the vegetables
pre-set (30 mins).
6 Press the Steam Button
7 For the dressing, mix butter, lemon zest, lemon juice and thyme
leaves and pour over the fish when serving.
Ingredients:
• 4 x 125g halibut fillets, skinned
(or use Pacific cod)
• 15g butter
• 4 small thyme sprigs
• Salt and freshly ground black
pepper
Vegetables:
• 750g small new potatoes
• 2 leeks, cut into strips
• 1 large carrot, cut into strips
• 150g green beans, trimmed
Dressing:
• 50g butter, melted
• Finely grated zest and juice of 1
lemon
• 1 tbsp fresh thyme leaves
Steamed halibut with lemon and thyme dressing
Method:
1 Mix together the vegetables and place into one Compartment.
2 Brush the salmon fillets with sesame oil and sprinkle with sesame
seeds. Arrange on top of the vegetables in the Compartment.
3 Place the noodles into the rice tray and position in the other
Compartment.
4 Mix together the Sauce ingredients and pour over the noodles. Stir
to combine.
5 Set time for the salmon and vegetables using the fish pre-set plus 5
minutes (20 mins).
6 Set time for the noodles to 20 minutes.
7 Press the Steam Button.
8 Stir noodles 5 minutes before end of cooking time to ensure they
are separated.
Ingredients:
• 4 x 125g salmon fillets
• 4 tsp toasted sesame oil
• 1 tsp sesame seeds
• 300g of medium cooked noodles
Vegetables:
• 150g sugar snap peas or
mangetout
• 6 spring onions, cut into strips
• 1 carrot, cut into fine strips
Sauce:
• 300ml coconut milk
• 2 tbsp sweet chilli sauce
• 1 tsp grated fresh root ginger
• 1 tbsp chopped fresh coriander
Sesame salmon and steamed greens served with coconut milk and sweet
chilli sauce noodles
