Hake and vegetable julienne* parcels crab cakes – Magimix COMPACT 3200 XL User Manual
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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 4-mm grater disc, stacking them
horizontally in the feed tube.
3.
Replace the julienne/grater disc
with the 2-mm 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.
To make the homemade breadcrumbs
1.
Cut the bread
into 2-cm slices and leave to go stale.
2.
Put the bread in the main bowl
with the metal blade (process in several batches
for a better end result).
3.
Process for 2 minutes.
4.
For more flavoursome breadcrumbs,
open the lid, add a selection of dried herbs
(thyme, sage, rosemary, summer savory, etc.) and pulse a few times.
5.
Store
in an airtight container.
To make the crab cakes
0
6.
Make the mayonnaise
according to the recipe on p. 28, halving the amounts.
0
7.
Break the rusks
and put them in the main bowl with the metal blade.
0
8.
Process
until the rusks have been reduced to a fine crumb, then add the parsley,
Worcestershire sauce, mustard and mayonnaise.
0
9.
Introduce the eggs
via the feed tube while the machine is still running. Add the
crabmeat and pulse a few times to combine.
10.
Season generously
- the cakes must not be bland.
11.
Shape the mixture
into cakes measuring 3 cm across. Refrigerate for 30 minutes.
12.
Roll the cakes
in the breadcrumbs, heat the butter in the frying pan and cook the cakes
for about 2-3 minutes on each side or until golden.
Chef’s tip:
serve with lemon slices and green beans or a green salad.
Hake and vegetable julienne*
parcels
Crab cakes
SERVES
2
4-6
6-8
8 +
FOOD PROCESSOR
3200
3200
4200
5200
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
2
4
6
8
Courgettes
1
2
3
4
Carrots
2
3
5
6
Turnips
2
3
5
6
Red peppers
1
2
3
4
White wine
60ml
100ml
150ml
200ml
Lemon
1
1
1
1
Sprigs of dill
2
4
6
8
Olive oil, salt & pepper
SERVES
2
4-6
6-8
8 +
FOOD PROCESSOR
3200
4200
5200
5200
PREPARATION
15 min
20 min
20 min
20 min
COOKING
10 min
10 min
10 min
10 min
NUMBER OF CAKES
6
12
18
24
Crabmeat
160g
240g
320g
500g
Butter
30g
45g
60g
80g
Rusks
2
2
4
6
Eggs
1
2
2
3
Mustard
1 tsp
2 tsp
2 tsp
3 tsp
Pinches Cayenne pepper
1
2
2
3
Bunches of parsley
½
1
1
2
Worcestershire sauce
1 tbsp
2 tbsp
2 tbsp
3 tbsp
Mayonnaise
1 tbsp
2 tbsp
2 tbsp
3 tbsp
Homemade breadcrumbs
(stale bread)
Salt & pepper
83
FISH
FISH
R4
E2