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Creamy Cider Hake Fillets with Monsieur Cuisine

Public
Course: Main course
Preparation time: 0 minutes
Energy: 29 kcal / serving

Instructions

  • 1.   Peel and chop the shallots for 15 sec / speed 7 / 0°C. Reserve in a bowl.
  • 2.   Pour 50 cl of water into the Monsieur Cuisine bowl.
  • 3.   Place a sheet of parchment paper in the Monsieur Cuisine steamer basket. Brush the fish fillets with butter, then place them on the paper. Season with salt and pepper, then cover the fish with the chopped shallots. Pour half of the cider over the fish, then close the parchment. Cook for 14 min / speed 3 / 120 °C.
  • 4.   Empty the water from the bowl. Pour the remaining juice from the parchment, the rest of the cider, the cream, and the chopped parsley into the bowl. Reduce gently by placing the steamer basket on top of the mixture to keep the fish warm for 4 min / speed 3 / 90 °C.
  • 5.   Serve each fillet hot, topped with the cider sauce. Serve with sautéed potatoes or white rice.

Ingredients for servings

  • 4 black pollock fillets
  • 15 g of soft butter
  • 2 shallots
  • 30 cl of cider
  • 2 tablespoon of thick sour cream
  • 2 tablespoon of chopped parsley
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    29 kcal
    1 %
  • Fat
    2,33 g
    3 %
  • of which saturated
    1,58 g
    8 %
  • Carbohydrates
    1,28 g
    0 %
  • of which sugar
    0,49 g
    1 %
  • Protein
    0,39 g
    1 %
  • Fibers
    0,23 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference