Tasty and healthy – it’s about steam cooking. With Miele appliances tender fish, juicy meat, fragrant vegetables and desserts will always be on your table. And you will be convinced in our master-class that cooking these dishes is easy, fast and very pleasant. With Miele appliances, you can cook like a professional chef. Not only do you use steam flexibly. You’re always experimenting and discovering new flavors to familiar dishes. Delight your loved ones with your culinary talents, and have lots of fun yourself.
Cook: Aleksandr Merchuk.
Miele has two types of appliances with the ability to cook food with steam: conventional steamers solo and built-in and combi-steamers ovens with steam function .
Steam only works in the first case and at the temperature you want. And it’s beautiful. The food is wonderfully tasty and the cooking is the gentlest. You can even cook for tiny children.
Ovens with the steam function allow you to simplify your task, to combine traditional cooking methods, including a combined program, baking roasting + steam action on the dish at the same time. It’s a great option for those who love everything at once – crispy crust and tender flesh, luscious dough and juicy toppings. Dishes vary from light desserts to lumpy meats.
For hostesses, I want to say that the steamer is one of the most “grateful” appliances. It’s easy to take care of – you just need to wipe the walls with a paper towel after cooking. Combi ovens like the Miele H5681 BP can even use pyrolysis. De-scaling – removing limescale – takes a little effort, too. The device reminds you of the necessity of the procedure and helps to organize it properly with the help of prompts.
Today we prepare a dish together in a steam cooker and an oven with the steam function. On our menu:
Fillet of sole with saffron sauce
For 4-5 servings we will need:
1.2 kg fillet of sole,
1 zucchini,
bell bell pepper,
garlic clove,
2 heads of shallots,
1 egg,
Olive oil,
A little mustard,
saffron,
black pepper,
salt,
A few peppercorns,
Cream of Balsamic Vinegar Sauce Crema di Balsamico .
The cooking process for this dish takes about 25 minutes. You can use the steam cooker again for less time. The steam can be used to defrost the fish quickly and gently. We recommend turning the temperature to 30° and the cooking time to 10 minutes.
I start by making the stuffing. Slice the zucchini into thin slices. Dice shallots. Actually, in a classic Mediterranean recipe, the onion is also cut in strips. But not everyone likes it. And so it will give the necessary touch of flavor, but will not be noticeable.
I put a frying pan on the fire, drizzle with oil. I crush a few cloves of garlic with the blade on the board. I put the garlic in the heated oil. Next I put the onions. Lightly roast. Take out the garlic.
I place the zucchini in the pan. Stir-fry with the vegetables. No need to overcook the zucchini. They should stay crispy. Sprinkle with pepper and salt. For a spicy flavor the stuffing can be sprinkled with white wine and stew. We don’t need a frying pan yet.
Cut bell peppers in strips.
Now let’s begin with the fillets. I already have a perforated steamer tray. I take a sirloin on the outside, a little bit of stuffing, a little bit of pepper. Roll them up and place on a tray. For the fish, which will be cooked in the combined appliance with heat and steam, I use a tray. Prepare the fish for it in the same way.
I salt and sprinkle a little saffron on top of the rolls and drizzle a little oil.
Put the perforated tray in the Miele DG 3460 steamer. Take a pan to collect the juice. It remains to pour water into the steamer’s container, put it in place and select the operating mode. For delicate flavors, a temperature of 90° is best. Twelve minutes will be enough.
Tray with rolls I send in the oven Miele H5681 BP. Here too, water is required – proceed in the same way. We will cook it with the automatic program. The dish will be fried at 180° and 25% humidity. Duration of the process is the same – 12 minutes.
While I’m preparing the zucchini, I make the sauce. The garlic cloves 4-5 cloves . I crush them with the blade of a knife. Chop the onions coarsely. Now I’m going to put it in the steamer. Watching how things are going and pouring the juice from the tray into the pan. I put the frying pan on the fire, warm it up. I lay onion and garlic. I also add a little mustard to it. The sauce needs to boil down. Then I strain it through a sieve. I salt and pepper it with a miller and add olive oil. Let cool slightly. I put a little saffron.
I take an egg. I separate the egg yolk from the egg white. Whip my yolk in a steam bath. I pour the sauce base in a thin stream, without stopping to whisk. Tasting. Maybe a little more salt or saffron is needed? Or add a pinch of basil or oregano??
The end of cooking beeps. Time to take out our rolls. Acting fast. I put them on serving platters.
I pour the sauce. I garnish with a feather of onion, pink pepper and a dash of Creme Balsamico.
It’s time for a taste.
The first variant
Deliciously fragrant, with nuances of all the ingredients in our dishes. The fish is juicy and the filling is tender. This is very tasty!
Second variant
I cook the food with a little steam. It turns out differently. The fish is more like baked, but not dry, a delicate and complex flavor. Also very good!
With Miele appliances, you can cook like a professional chef. You’re not just using steam flexibly. You’re always experimenting, discovering new sides to familiar dishes. Amaze your loved ones with your culinary talents and have a lot of fun yourself.
This text mentions Miele for delicious and nutritious food, specifically fillet of sole with saffron sauce. But, I’m curious – how does Miele contribute to the taste and wholesomeness of this dish? Does their cooking equipment or techniques enhance the flavors or nutritional value in any particular way?