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Tip for a light basic sauce for vegetables
1 TBSP butter, 1 small onion, 125 ml dry white wine, 125 ml vegetable broth,
3 TBSP Crème fraîche, salt, white pepper
Clean and finely dice onion, sauté in butter; add wine and vegetable broth.
Simmer to thicken 5-7 minutes. Stir in crème fraîche. The sauce becomes
particularly airy if you foam it with the ESGE Zauberstab
with emulsifying
®
blade. Season with salt and pepper and serve immediately.
Meat
Tip: In the steam cooker you can easily heat up sausage or pre-cooked meat such
as Kassler, a salted, slightly smoked cut of pork (in slices 1 cm thick).
Steamed veal fillet with vegetable cream sauce
Pour water into the appliance, fit on the frame. Place the fillet slices together
with the tarragon on the cooking insert and cook in the appliance for approx.
15 minutes. Keep warm after the cooking time.
In the meantime, cook the vegetables and dice them finely. Melt the butter
in a pan on the stove, and sauté the vegetables in the melted butter. Dust the
vegetables with flour and while stirring pour in the veal stock together with the
white wine and the cream. Simmer for a few minutes to thicken the sauce season
with salt and pepper.
Serve the veal fillet with the vegetable sauce. Goes well with fresh whole
asparagus and new potatoes.
Fish
Salmon with vegetables
1 salmon fillet 150 g, 1 medium-sized carrot, 1/2 small zucchini, 1/2 small
kohlrabi, 1/4 lemon, pepper, salt, nutmeg, chopped parsley
Wash and peel carrot and kohlrabi, wash zucchini. Grate vegetables in strips
approx. 3 mm thick (e.g. with the ESGE-Zauberstab
and der ESGE Zauberette
).
®
®
Mix vegetables and place them in the cooking insert. Wash fish fillet, pat dry, salt
and pepper, drizzle with lemon juice. Sprinkle fillet with a little nutmeg. Place
fish fillet on the vegetables. Close lid, cook for approx. 10 minutes. Sprinkle with
fresh parsley and serve with boiled potatoes.
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