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 90 page image

Seafood88Cod and artichoke moussePoach* the fish for 7 minutes in the bouillon. Leave to cool slightly.Bring a pan of salted water with a dash of lemon juice to boil. Add the artichokebottoms and cook for 10 minutes. Drain and allow to cool slightly.Peel the shallots and reduce to a purée in the Mini Bowl. Blend for 1 minute. Setaside.Put the fish in the bowl with the metal blade, together with the Tabasco and halfthe shallots.Pulse 3 times, then blend for 2 minutes, adding half the crème fraîche or heavywhipping cream, half the egg yolks and a little salt and pepper via the feed tube.Set aside.Cut the artichoke bottoms into chunks and put in the bowl with the metal blade.Pulse 3 times, then blend for 1 minute, adding the rest of the shallots, egg yolks,crème fraîche or heavy whipping cream, chervil, salt and pepper via the feedtube.Pour the artichoke purée into ramekins, followed by the cod mousse.Chill for at least 4 hours.Serve chilled.Decorate with sliced lemon and sprigs of chervil.Use frozen artichoke bottoms to save time.40 min.Food processor 3200 3200 4200 5200Serves 2 4 6 81/2 lb 1 lb 11/2 lb 2 lb3 6 8 123 5 7 102 tbsp 4 tbsp 6 tbsp 8 tbsp2 4 6 8Cod filletsArtichoke bottomsEgg yolksCrème fraîche or heavy whipping creamChervil sprigs1 2 3 41 1 1 21/2 Quart 3/4 Quart 1 Quart 11/2 QuartsShallotsLemonsTo taste To taste To taste To tasteSalt & pepperBouillonTabasco drops30 min.20 min.20 min.Preparation10 min.10 min.10 min.10 min.Cooking4 hrs4 hrs4 hrs4 hrsResting••To taste To taste To taste To taste