Your Recipe for Combi-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.

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Ingredients

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


Bechamel Sauce


6  - tablespoons, butter

3 - tablespoons, flour


Topping

¼ - cup grated Cheddar

Preparation

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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Larissa Taboryski

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Steamed Bone-In Chicken for Salads

Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning.


*This is an old video that I am publishing as a recipe. And, yes, the  logo is different, but the essence is the same!  I hope you enjoy the  video and learn more about the benefits of using a Steam oven, also  known as a Combi Oven.



Paul-Tang1_edited.jpg

Larissa Taboryski

Ingredients

1 bone is chicken breast

1 whole chicken leg

1 small onion, peeled and halved

1 small carrot, trimmed and scrubbed

1 celery stick

1 bay leaf

1/4 tsp mixed Italian seasoning

3 stalks fresh parsley (optional)

2 cups cold water


Preparation

Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish.


Heat the steam oven in the Steam Mode 212°F. 


Place the casserole dish in the oven and set the timer for 45 minutes.  The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes.


Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool.  When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones.  


When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use.

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