✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
Fish crumble (traditional method & Thermomix)
Description
Tender fish fillets, fragrant herbed breadcrumbs and a sweet little sauce to top it all off. It's the kind of dish you prepare on a weekday evening without thinking too much about it - but which is always a pleasure. And as is often the case with me, there's the classic version... and the Thermomix version.
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional preparation
1. Season the fish fillets with salt and pepper.
2. Finely chop the onions and garlic. Fry gently in the olive oil and butter until soft.
3. Mix with the breadcrumbs and herbs. Season to taste.
4. Preheat the oven to 160°C.
5. Butter an ovenproof dish, place the fish fillets on top and cover with the crumble mixture.
6. Drizzle with hot stock and place in the oven (top rail) for 10 to 12 minutes.
Check after 5 minutes to see if there is any liquid left in the pan, if not, add a little more.
7. Finish off with a quick run under the grill.
8. Serve hot, with a drizzle of lemon juice.________________________________________
Tip
Choose the herbs you like or have on hand.
Frozen versions are perfect.THERMOMIX® METHOD
Preparation with the Thermomix
1. Season 800 g of fish fillets with salt and pepper. Place in a buttered ovenproof dish.
2. Place 60 g stale bread, 3 g thyme, 17 g fresh parsley and 20 g fresh mixed herbs of your choice in the bowl. Turbo chop 2 sec / 3 times. Transfer.
3. Place 2 small onions and 2 cloves of garlic in the bowl, chop for 3 seconds on speed 5 and scrape down the sides.
4. Add 2 tbsp olive oil and 40 g butter, then fry for 5 min / 120 °C / speed 1.
5. Add the herbed breadcrumbs, salt and pepper and blend for 3 seconds on speed 5.
6. Spread the crumble over the fish, pour 100 g of stock into the dish and place in the oven at 160 °C for 10-12 min.
Finish under the grill if necessary.
________________________________________
Tip
Choose the herbs you like or have on hand.
Frozen versions are perfect.
