TEFAL CLIPSO Modulo 2 Guide De L'utilisateur page 17

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Mutton
Spring Navarin stew
600 grams of mutton collar and 600 grams of breast cut into chunks, a bunch of new
carrots, a bunch of spring onions, a bunch of spring leaks, 4 small new potatoes, 100 grams
of green beans, 2 peeled tomatoes, 2 cloves of garlic, 1 bouquet garni, a tablespoon of
chopped estragon, 30 grams of butter, 15 cl of white wine, 1 tablespoon of green aniseed,
1 tablespoon of olive oil, a tablespoon of flour, salt, pepper.
Serves 4
Preparation time: 20 min.
Valve position: 2
Cooking time: 10 min.
+ 7min.
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On top of each fish fillet, place one quarter of grape-
fruit, two quarters of orange and 15 grams of fresh but-
ter. Close up the foil "papillotes" before delicately
placing them in the steaming basket.
Pour 70 cl of water into the pressure cooker. Place the
steaming basket on its tripod, in the pressure cooker,
taking care to make sure that it is not in contact with
the water.
Close the pressure cooker. As soon as the valve starts to
hiss, lower the heat and leave to cook for the specified
duration. When cooked, open the pressure cooker.
Remove the steaming basket from the pressure cooker
and delicately place one ling fish foil "papillote" on
each plate. Open up the "papillotes" at the table using
scissors. An avocado salad may be served with this dish.
Peel and wash all of the vegetables. Using the pressure
cooker, sear the pieces of meat and the unpeeled gar-
lic in the oil and butter. Salt and pepper. Sprinkle the
flour over the ingredients and mix well. Pour in the
white wine, add the aniseed, the bouquet garni of
herbs and the crushed tomatoes. Complete with water
to cover the meat. Bring to the boil.
Close the pressure cooker. As soon as the valve starts to
hiss, lower the heat and leave to cook for the first coo-
king duration specified. After this time, open the pres-
sure cooker. Add the vegetables, salt and pepper them.
Close up the pressure cooker. As soon as the valve
starts to hiss, lower the heat and leave to cook for the
second cooking duration specified. After this time,
open the pressure cooker.
Remove the meat and the vegetables, letting the juice
run off, remove the bouquet garni and the garlic.
Let the cooking juices reduce over high heat until a
thick gravy is obtained. Place the meat and the vege-
tables in a serving dish and wet with gravy. Add the es-
tragon and serve.
EN
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