Steamed fish en papillotte
By Chef David Bitton for Magimix
Products used :
PREPARATION : 10 min
COOKING : 20 min
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RESTING : 0 min
SERVES 4 :
4 130g fillets barramundi (or other white fleshed fish)
1 lemon cut into 8 slices
4 long green shallots, topped and tailed and cut into 3rds lengthways
30 g flat leafed parsley, roughly chopped
4 Tbsp Bitton Extra Virgin Olive Oil with Turmeric and black pepper (or other good quality olive oil and 1tsp grated fresh turmeric)
50 g butter
- 1- Fit your Magimix Cook Expert with the XXL steamer application.
- 2- To prepare the fish, place 4 pieces of baking paper onto your kitchen bench and place the batons of one shallot in the centre of each piece. For each parcel, place a fish fillet on top of the shallots, followed by 2 lemon slices, 10g of the chopped parsley, 1 tablespoon of the olive oil, a quarter of the butter and season with sea salt. Wrap each parcel making sure you tuck in the ends and place them into the Magimix XXL steamer.
- 3- Set your Magimix Cook Expert to the STEAM programme, 20 minutes, 120 degrees, no speed. (Please note that cook time will vary depending of the thickness of your fish fillets)
- 4- Serve with basmati rice and steamed vegetables or salad.
Copyright : Recipe created by Magimix brand ambassador.