Place the salmon fillets on the cooking tray with the fish stock and half of the chopped dill. Steam for 20 minutes with the starter and the dessert. After 16 minutes, drain off and retain the cooking liquid and add the rice to reheat. Cover with lid ...

Mix all the ingredients with the fish in a large bowl. Add all together to the ActiFry pan, which you first opened slightly and then heated gently for 1 to 2 minutes. The fish will be ready after 10 to 12 minutes. ...

Blanch the thinly sliced fennel in boiling water and drain. Put the apples in the ActiFry, pour in the oil and brown for 5 minutes. Add the fennel, salt and pepper and cook for 5 minutes. Add the swordfish, the fish broth, the fennel seeds and cook f ...

Peel the potatoes and cut into 2,5cm cubes. Place in a saucepan and cover with cold water. Bring to the boil and then drain. Cut the fish into pieces. Melt the butter in the open pan. Place the fish, skin side uppermost, in the pan. Brown over a low ...

Cut the vegetables into thin, rectangular strips about 0.5 cm wide x 9 cm long. Salt and pepper both sides of the fish. Roll up the fillets from the heat and secure with a wooden cocktail stick. Place in the basket together with the vegetables. Dot ...

Put the fish fillets on the cooking tray with the seafood mixture and the cherry tomatoes. Season with salt and pepper. Sprinkle with thyme and add the lemon juice. Steam for 15 minutes with the starter and the dessert. After 10 minutes, open and add ...

Wash the whole fish and dry them in a cloth. Prepare the seasoned flour and toss the whitebait in it a few at a time. Deep fry for about 1 to 2 minutes until lightly browned. Drain on kitchen paper. Sprinkle with salt and garnish with lemon wedges. ...

Put the eggs directly in the ActiFry and cook for 10 minutes to obtain hard-boiled eggs. Remove to cold water to stop the cooking process. Shell. Separate the white from the yolk and chop finely. Cut the fish fillets into large pieces and put in the ...

Cook the salmon for about 6 minutes on each side, gently turning over with a spatula. Prepare the sauce by mixing together all the ingredients. Then heat until just boiling. ...

Pour the fi sh stock into a saucepan, add the shallot and reduce by 2/3. Add the chopped preserved lemon and the chopped coriander. Steam the potatoes for 5 minutes. Open the steamer and add the salmon. Close the steamer, push the Vitamin+ button and ...