Preparation : 10 min | Resting : - |
Cooking : 40 min | Equipment : |
Difficulty : | Rating : 0 rates |
Download the recipe : | |
Programmes
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accessories
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500 | g small potatoes, peeled |
200 | g fennel, sliced |
200 | g carrots, sliced |
200 | g broccoli, in florets |
600 | g zander fillets (or other firm white fish) |
For sauce | |
100 | ml dry white wine |
1 | banana shallot (20 g) |
100 | ml fish stock |
20 | g butter |
25 | g flour |
8-10 | saffron threads (0.1 g) |
200 | ml pure cream |
1 | pinch sugar |
Salt | |
White pepper |
1 | Put 0.5 litres of water in metal bowl and place potatoes in steamer basket. Run STEAM programme, 10 minutes. |
2 | Put potatoes in water from bowl. Place vegetables in steamer basket and place fish fillets directly on top of vegetables. Run STEAM programme, 15 minutes. |
3 | Keep fish, vegetables and potatoes hot. Make saffron sauce. |
4 | Server zander fillets with vegetables, potatoes and saffron sauce. |
Saffron sauce | |
1 | Soak saffron threads in white wine. In metal bowl, blend banana shallot with fish stock and white wine and saffron mixture with EXPERT programme, 1 minute/speed 15/120°C. |
2 | Run EXPERT programme, 3 minutes/speed 5/120°C to cook sauce. |
3 | Combine flour and butter in small bowl. |
4 | Then add flour and butter mixture, cream, sugar, salt and pepper to bowl and run EXPERT programme, 4 minutes/speed 5 (without heating). |