Magimix Patissier Instruction for Use download pdf (Page 83)

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 4mm grater disc, stacking them horizontally

in the feed tube.

3. Replace the julienne/grater disc with the 2mm 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.

Hake and vegetable julienne*

parcels

SERVES

2 4-6 6-8 8 +

FOOD PROCESSOR

3200 3200 4200 5200/Patissier

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

FISH

1 2 ... 78 79 80 81 82 83 84 85 86 87 88 ... 129 130

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Magimix Patissier Instruction for Use Page 83

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