Cuisinart Cook and Hold Spécifications télécharger pdf (Page 24)

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peeled and thinly sliced

1 scallion, thinly sliced

1 garlic clove, peeled and smashed

1 pound (450g) salmon fillet, skin on

1 quart water for steaming

¼ teaspoon (91ml) kosher salt

1. In a shallow baking dish whisk

together the mirin, sake, ginger, scallion

and garlic. Place the fish in the marinade;

turn to coat and lay flesh side down into

the marinade. Cover with plastic wrap

and refrigerate 30 minutes.

2. Fitted with the rack, fill cooking pot

with the 1 quart of water and set

Multicooker to Steam for 12 minutes.

3. Remove fish from refrigerator. Season

fish with salt. Once tone sounds, place

the fish on the rack and top with some of

the aromatics it marinated in.

4. Depending on the fillet’s thickness,

begin checking doneness at 8 to 10

minutes. Serve immediately.

Nutritional information per serving

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Tofu with Soy-Ginger

Vegetables

Browning the tofu gives added flavor and

dimension to this great meatless main meal.

Settings: Brown/Sauté

Steam

Makes about 4 servings

Ginger Marinade

½ cup (125ml) soy or tamari sauce,

reduced sodium

½ cup (125ml) rice vinegar

1 tablespoon (15ml) fresh lime juice

(about ½ medium lime)

1 teaspoon (5ml) sesame oil

2 scallions, trimmed and thinly sliced

2 tablespoons (30ml) chopped fresh

cilantro

1 ½-inch (1.25cm) piece fresh ginger,

peeled and finely chopped

1 garlic clove, peeled and finely

chopped

¼ teaspoon (1ml) freshly ground black

pepper

Vegetables

½ cup (125ml) broccoli florets, cut into

1-inch (2.5cm) pieces

½ cup (125ml) sugar snap peas,

trimmed

1 large portobello mushroom, cut into

1-inch (2.5cm) pieces

Tofu

8 ounces (226g) extra-firm tofu

¼ teaspoon (1ml) kosher salt

¼ teaspoon (1ml) freshly ground black

pepper

1½ teaspoons (7.5ml) grapeseed oil

1 quart water, for steaming

1. Whisk the soy sauce, rice vinegar, lime

juice and sesame oil together in a shallow

baking dish. Stir in the remaining

marinade ingredients. Add the

vegetables, cover and marinate until

ready to use (no more than

1 hour).

2. While the vegetables are marinating,

place the tofu on a paper towel-lined

plate to drain. Pat dry and then season

with the

salt and pepper. Cut into 4 even pieces;

reserve.

3. Put the oil into the cooking pot of the

Multicooker set to Brown/Saute at 400°F

(200ºC). Once preheated, add the tofu

and brown

all over, about 4 minutes per side.

Remove and reserve.

4. Carefully wipe out the cooking pot and

add 1 quart of water. Insert the steaming

rack and cover. Set to Steam for 7

minutes. Once tone sounds, place the

drained marinated vegetables on the

steaming rack. Cover and steam

vegetables.

5. Once vegetables are cooked, remove

and serve with the seared tofu. If desired,

marinating liquid can be reduced to serve

as a sauce. To do so, carefully remove

the pot and empty the water. Add the

marinade and set to Brown/Sauté at

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