Steamed fish fillets

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Preparation

2 medium-sized beef tomatoes
1 - 2 shallots, finely diced
1 small clove of garlic, finely diced
3 tbsp olive oil
Thyme sprigs, leaves pulled off
Oregano, fresh or dried
500 g fillets of fish
2 courgettes, finely sliced
150 g mushrooms, sliced
Salt
Pepper
White wine, for drizzling
Peel the tomatoes and cut out the stalks. Quarter the tomatoes, remove the seeds and pulp, then dice the remaining flesh.
Sweat the shallots and garlic in the olive oil, then stir in the thyme and oregano.
Place layers of fish fillet, courgette, mushroom and tomato into the greased porcelain dish, adding a little of the shallot mixture at each stage, season with salt and pepper, then drizzle with the white wine.
Put the porcelain dish into the cold cooking space at level 2. Steam 100 °C, 20 minutes.

Tips

To peel tomatoes: cut a cross into the top of each tomato, use a slotted spoon to lower them into boiling water until the skin starts to come away, then rinse the tomatoes in cold water and peel them.

Porcelain dish, ½ GN

Quantity Ingredient
Oregano, fresh or dried
3 tbsp olive oil
150 g mushrooms
Pepper
1 small clove of garlic
2 medium-sized beef tomatoes
1 shallots
500 g fillets of fish
Salt
White wine
2 courgettes
Thyme sprigs

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