|Preparation : 15 min||Resting : -|
|Cooking : 1 hr 5 min||Equipment :|
|Difficulty :||Rating : 1 rates|
|Download the recipe :|
|Programmes :||accessories :|
|500||g floury potatoes
|2||pollock fillets (240g)
|2||salmon fillets (300g)
|200||ml single cream
|1||tbsp dried garlic
|8||g bunch chives
|80||g breadcrumbs (see recipe)
|60||g grated Parmesan
|1||Put 500ml water into the metal bowl, install the steamer basket and place the diced|
vegetables in it. Run the STEAM programme 30 minutes.
|2||Put the steamed vegetables into a salad bowl. Do not empty the metal bowl. Place|
the fish pieces in the steamer basket; restart the STEAM programme, 15 minutes.
Set the fish aside.
|3||Empty the metal bowl and place the steamed vegetables in it. Add the single|
cream, salt, pepper and garlic. Run the EXPERT programme 5 minutes/speed 13
(without heating) to puree the mixture (there will be some pieces remaining in the
|4||Add the finely sliced chives to the puree. Preheat the oven to 180 °C (170 °C fan,|
gas mark 4). Use a gratin dish, and spread with alternating layers of puree and
fish; end with a layer of fish. Sprinkle with breadcrumbs and grated Parmesan;
bake for 20 minutes until golden brown.
very yummy and healthy! I added some milk during the blending process as it seemed to dry. turned iut great