YOUR RECIPE FOR STEAM COOKING
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Fish Pie with Wild Cod and Shrimp
The preparation of this delicious seafood version of Shepherd's pie comes together easily using your Combi Steam Oven. Instead of preparing the ingredients in individual saucepans prior to assembling the casserole everything can be cooked in the Steam Oven using the Steam Setting at the same time.
1 - lb, firm white fish like wild Cod
½ -lb uncooked, shelled & deveined shrimp
3 - cups milk
2 - bay leaves
1 - small onion, peeled & studded with 4 cloves (optional)
4 - eggs
2 - medium russet potatoes, peeled & cut into 1” cubes cheese
6 - tablespoons, butter
3 - tablespoons, flour
¼ - cup grated Cheddar
Begin by steaming the potatoes and eggs, in the Steam mode, then add the fish. Be sure to use a timer to keep track of the different cooking times.
Steaming the potatoes for mashed potatoes - 30 - 35 minutes
Steaming the eggs for hard boiled eggs - 20 minutes
Poaching the fish - 6 - 8 minutes
While the above ingredients are steaming, prepare a bechamel sauce on the cooktop.
When the fish is removed from the oven, set it aside to cool and make a Bechamel sauce with the warm milk. Then when the potatoes and eggs are ready you will layer the seafood into a casserole with the eggs and bechamel sauce and top with the mashed potatoes and a sprinkle of cheese. The casserole can then go back in the oven to heat through or cooled, refrigerated and baked the next day.
Place the fish and shrimp in a solid oven pan with the milk and bay leaves and onion, if using.
Place the eggs in a perforated pan or they can just rest on the oven rack.
Place the potatoes in a solid oven pan with ¼ cup of water and a pinch of salt.
Preheat the oven in the Steam Mode 100% Humidity, 212 °F.
Place the pans in the oven, set the timer for 6 minutes, remove the seafood and re-set the timer for 15 minutes. When the 15 minute timer elapses remove the eggs and place in cold water to cool. Reset the timer for another 10-15 minutes for the potatoes, they need to be very soft to mash.
Remove the seafood, place in a casserole pan, gently flake the fish and set the milk aside to cool.
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Steamed Snap Pea and Asparagus Salad with Radish
In this recipe both the snap peas and asparagus cook for the same amount of time so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing.
2 - cups snap peas, strings removed
1 - bunch asparagus, trimmed and cut into into thirds
4 - medium sized radishes, halved and cut into ½” thick slices
¼ - cup vegetable oil
2 - tbsp rice vinegar or apple cider vinegar
2 - tbsp chopped fresh mint
Heat the Combi steam oven in the Steam Mode 212 degrees.
Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.
Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.
Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.
Serves 4 - 6