Petra EIERKOCHER & DAMPFGARER EA 20 Mode D'emploi page 7

Petra_262028 26-02-2013
ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE
175g medium asparagus, trimmed (1 to 2)
1 teaspoon Sherry vinegar
/ teaspoon minced shallot
1
2
1 small dollop Dijon mustard
1 pinch salt
1 small pinch black pepper
2 teaspoons extra-virgin olive oil
/ teaspoon finely chopped fresh tarragon
1
2
/ large egg, hard-boiled
1
2
Use the measuring cup to pour water into the metal container to medium 3 or 4. Steam asparagus on the
steam plate until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water
to stop cooking. Drain well and pat dry with paper towels.
Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream,
whisking until emulsified. Whisk in tarragon.
Force the half egg through a coarse sieve into a bowl. Toss asparagus with 1 teaspoon vinaigrette and serve
it onto a plate. Spoon remaining dressing over asparagus and top with egg.
STEAMED SALMON SALAD WITH GRAPEFRUIT-GINGER DRESSING
Salad
100 g salmon fillet, cut if necessary to fit on the steamer
1 / tsp ground cumin
4
Juice from 1 / lime (about
2
2 cups mixed baby greens
1 / avocado, thinly sliced
4
/ pink grapefruit, pith and peel removed, segments separated
1
4
a few bean sprouts, thoroughly washed
Grapefruit-Ginger Dressing
1 1 / teaspoons grapefruit juice
2
1 / teaspoon olive oil
2
1 teaspoon white-wine vinegar
/ teaspoon chopped fresh ginger
1
4
Use the measuring cup to pour water into the metal container to hard 6 or medium 4. Season fish with salt,
pepper, cumin, and lime juice and steam on the steam plate until tender, about 6 minutes per side. Set aside
10 minutes to cool. Mix dressing ingredients in a small bowl. With a fork, coarsely flake the fish; toss with
greens and just enough dressing to lightly coat leaves. Place the salad onto a plate. Arrange avocado slices
and grapefruit sections on top of each salad and drizzle lightly with dressing. Top with bean sprouts.
STEAMED CHICKEN SALAD WITH SESAME SAUCE
Mushi Dori no Gomadare Salad
Sesame sauce using the juices from cooked chicken is so easy to prepare. This style of dressing with
sesame (gomadare) is very common in Japanese cooking and is used for both meat and vegetables. This
particular chicken dish makes a lovely appetizer, but it also goes very well with cold noodles.
1 spring onion
salt and pepper
1 / small cucumbers
2
70 g boneless chicken thighs with skin
1 / teaspoon sake
4
/ teaspoon sesame oil
1
4
small piece crushed ginger
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1 / dl)
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