Unold 38650 Notice D'utilisation page 34

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Steamed veal fillet with vegetable cream sauce
Pour water into the appliance, fit on the frame. Place the fillet slices together
with the tarragon on the cooking insert and cook in the appliance for approx.
15 minutes. Keep warm after the cooking time.
In the meantime, cook the vegetables and dice them finely. Melt the butter
in a pan on the stove, and sauté the vegetables in the melted butter. Dust the
vegetables with flour and while stirring pour in the veal stock together with the
white wine and the cream. Simmer for a few minutes to thicken the sauce season
with salt and pepper.
Serve the veal fillet with the vegetable sauce. Goes well with fresh whole
asparagus and new potatoes.
Fish
Salmon with vegetables
1 salmon fillet 150 g, 1 medium-sized carrot, 1/2 small zucchini, 1/2 small
kohlrabi, 1/4 lemon, pepper, salt, nutmeg, chopped parsley
Wash and peel carrot and kohlrabi, wash zucchini. Grate vegetables in strips
approx. 3 mm thick (e.g. with the ESGE-Zauberstab and der ESGE Zauberette ).
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Mix vegetables and place them in the cooking insert. Wash fish fillet, pat dry, salt
and pepper, drizzle with lemon juice. Sprinkle fillet with a little nutmeg. Place
fish fillet on the vegetables. Close lid, cook for approx. 10 minutes. Sprinkle with
fresh parsley and serve with boiled potatoes.
Sauces for steamed fish
The fish recipe above is just one suggestion from Neptune's kingdom. Steamed
fish can always be served in different ways with fine sauces. However, in addition
to the ready-to-use sauces available in stores, you can also quickly prepare many
fresh sauces. The following recipes are all based on a light basic sauce. Prepare
these sauces in a pan on the oven, not under any circumstances in the steam
cooker.
Light basic sauce
30 g butter (2 TBSP), 30 g flour (2 TBSP), 125 ml vegetable broth, 125 ml
milk, salt, pepper, nutmeg
Melt butter in a small pan on the oven, add flour and stir. Reduce heat. Stirring
constantly, a little at a time add cold broth and cold milk, let simmer for
3 minutes. Season with salt, pepper and nutmeg.
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