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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.

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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

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Larissa Taboryski

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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Baked Chicken and Rice

There are many versions of chicken and rice dishes and Arroz con Pollo is one of the most flavorful, it's a perfect dish to feed a crowd. This recipe shows several options for cooking the chicken and rice in a steam or convection oven.

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Larissa Taboryski

Ingredients

Chicken:

8 - pieces bone-in, skin-on chicken pieces (legs and thighs work best)

2 - tablespoons olive or vegetable oil

1 - teaspoon Kosher salt

½ - teaspoon granulated garlic

1 - teaspoon ground cumin

½ - teaspoon mild or spicy smoked paprika

½ - teaspoon ancho chili powder

1 - teaspoon ground turmeric

1 - teaspoon dried oregano

Set the chicken on a rimmed baking sheet, and combine the oil and spices in a small bowl and rub into the chicken.


Vegetables and Additional Ingredients:

1 - tablespoon olive oil

1 - large yellow onion, diced

1 - medium yellow pepper, diced

1 - poblano chili, diced (if you like some spice)

3 - cloves, garlic minced

1 - Portugese mild or spicy Linguica sausage diced

1 - 14oz can chopped tomatoes

1 - cup short grain rice or Arborio

2 - cups chicken stock


Garnish:

½ - cup Manzanilla Spanish olives

¼ - cup chopped fresh cilantro leaves

Preparation

Oven Options:

  1. Cook the spice rubbed chicken pieces in the  Convection or Convection Steam Mode while cooking the rice and vegetables on the  cooktop. Cool and slice the chicken and combine with the chicken and  pan juices with the rice. OR


  2. Sear the spice rubbed chicken pieces in the  Convection Mode while sauteing the vegetables on the cooktop.  Add the  rice and stock to the pan, nestle the seared chicken pieces in the rice  and bake covered in Convection or uncovered in the Steam Oven  for 30 - 35  minutes.

Oven Method 1:


Heat the Convection oven in the Convection Roast Mode or the Steam Oven in the Combination Convection Steam Mode to 375 degrees.


Cook the chicken for 25 - 30 minutes until the skin is crisp and golden.

When the chicken has cooled, slice it  (or leave whole  if you prefer) then skim the fat from the pan juices and stir the  juices into the rice mixture.


While the chicken is cooking, prepare the rice mixture.


Heat a large saute pan over moderate heat,  add the oil, increase the temperature to medium high and saute the onion  for a few minutes to soften.


Stir in the peppers and cook for a few minutes until the edges begin to brown.


Add the garlic and stir for a few minutes then add the  sausage, cook for another minute or so then add the tomatoes and cook  for 4 - 5 minutes.


Stir in the rice and add the chicken stock, cover and simmer over low heat for 30 minutes until the rice is tender.


Gently stir in the olives, add the chicken and garnish with the chopped cilantro.


Oven Method 2:

Sear the chicken on a rimmed baking sheet in the  Convection Mode 375 (convection and steam ovens) degrees for 15 minutes and begin the rice preparation on the cooktop.


Saute the vegetables as directed above in a large  ovenproof pan and once you have added the liquid, nestle the par cooked chicken  pieces into the pan and scrape any cooking juices into the pan. 


Cook uncovered in the Steam Oven in the Combination mode 350 degrees for 30 - 35  minutes until the rice is tender OR covered in the Convection Bake mode 350 degrees in a Convection oven.


Garnish as directed.

Serves 6 - 8


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