MAGIMIX Mini Plus User Manual

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MAGIMIX Mini Plus User Manual Manual pdf 71 page image

67Southwestern MenuCut the monkfish fillets into 100g (4 oz) pieces.Wash the leeks. Cut off the green part and the roots. Slicethem using the 2-mm slicer disc, standing them upright in thefeed tube. Set aside.Clean the mushrooms. Slice and set aside.Pour the fish stock into a pan and bring to the boil.Lower the heat and poach* the pieces of fish for 3 or 4minutes.Keep them in a warm place.StarterMonkfish in a Red Wine SaucePreparation: 20 min.Cooking: 55 min.Equipment: saucepan.MainCoursePreparation: 20 min.Cooking: 30 min.Equipment: mixingbowl, frying panFrench RöstiPeel, rinse and dry the potatoes.Peel the garlic.Wash and dry the parsley. Put bothingredients in the mini bowl. Pulse a few times. The mixtureshould be chopped, not puréed. Set aside.Grate the potatoes using the 2mm grater disc (first, cut anylarge potatoes in half).Put the grated potatoes, chopped garlic and parsley, saltand pepper in a large bowl. Mix well.In a frying pan, heat half the oil and half the butter. Tip inthe mixture, press it down firmly and cook over a moderateheat for 15 minutes.After this time, the rösti should be golden brown. Turn outonto a plate. Heat the remaining oil and butter. Slide the röstiback into the pan to brown on the other side and leave tocook for a further 15 minutes.This preparation can be served as small individual potatocakes, using a small round cutter as a mould.Ingredients(serves 4)• 5 medium potatoes• 3 garlic cloves• 40g (11/2 oz) butter• 4 tbsp oil• 5 sprigs parsley• Salt and pepperSOUTHWESTERN MENUE2R2