Ingredients
- 70 g Parmesan cheese
- 50 g pistachios
- 40 g rocket
- 5 tbs olive oil
- salt, pepper
- 8 fillets of lemon sole (alternatively, fillets of plaice or sole)
- 8 cocktail tomatoes
Preparation
1. Add the Parmesan and pistachios to the Quick Cut and process them. Add the rocket and process as well. Add olive oil, some salt and pepper and mix well.
2. Spread a little pesto on the fish fillets and roll each one up around a cocktail tomato, fixing it with a toothpick. Put the fish rolls in a Softiera insert.
3. Pour approx. 100 ml of water into the pot and place the Softiera insert inside it. Close with the EasyQuick with the 24 cm sealing ring.
4. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 3 minutes in the steam area.
5. At the end of the cooking time, remove the EasyQuick, remove Softiera insert and serve the fish rolls with the rest of the pesto.
Tip
- As the fish rolls will let off moisture during the steaming process, adding 100 ml of water is more than enough.
This recipe has been tested and approved by AMC.
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