MAGIMIX C 3200 User Manual

Also see for Ma Cuisine C 3200: Manual Instructions for use and recipes Manual Instructions for use Instructions for use

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MAGIMIX C 3200 User Manual Manual pdf 72 page image

Scallop terrineSoak the bread in the milk.Clean the scallops. Heat a third of the unsalted butter in a frying pan.Sear* the scallops for 12 minutes then flame* with the Brandy.Set aside.Put the chervil sprigs in the Mini Bowl, pulse 3 times and set aside.Place the fish fillets in the bowl with the metal blade. Pulse 3 times, then add the saltand pepper, crème fraîche or heavy whipping cream, shallots, chervil and eggyolks. Blend for 2 minutes.Squeeze the bread to remove the surplus milk and add to the mixture, togetherwith the rest of the unsalted butter. Blend for 1 minute. Transfer the preparationto a large bowl and chill for 1 hour.Put the egg whites and a pinch of salt in the bowl with the egg whisk. Whisk for5 minutes, remembering to remove the pusher from the feed tube first.Gently fold the egg whites into the preparation to obtain a mousse.Return to the fridge.Preheat the oven to 355°F (gas mark 4).Wash the spinach. Blanch* for 30 seconds in salty boiling water.Drain carefully.Butter a terrine. Put in a third of the fish mousse, followed by a third of thescallops and a layer of spinach.Repeat the process until all the ingredients have been used up.Stand the terrine in a roasting mold full of water and cook in the oven.Serve slightly warm or cold.30 min.Food processor 3200 3200 4200 5200Serves 2 4 6 86 12 18 2411 oz 1 lb 11/2 lb 2 lb1 2 3 43 oz 5 oz 7 oz 11 oz3/4 cup 1 cup 1 1/2 cups 2 1/4 cupsScallopsJohn Dory filletsShallotsBread (minus crust)Milk30 min.20 min.20 min.Preparation11/2 hrs11/2 hrs11/2 hrs1 hrResting13/4 hrs11/2 hrs11/4 hrs11/4 hrsCooking•••2 3 5 6Eggs5 oz 11 oz 14 oz 1 lb2 tbsp 3 tbsp 5 tbsp 6 tbsp2 4 6 82 tbsp 4 tbsp 6 tbsp 8 tbspSpinachCrème fraîche or heavy whipping creamSprigs chervilBrandyTo tasteTo tasteTo tasteTo tasteSalt & pepper4 tbsp 7 tbsp 3/4 cup 1 cupUnsalted butterAppetizers70