Ingredients
- 1 small thin zucchini
- 3 small floury potatoes
- 4 pieces of white fish fillet (e.g., cod, approx. 120 g each)
- 2 tbs butter, melted
- salt, pepper
- 100 g cream cheese with herbs
- 3 tbs grated Parmesan
- 1 egg yolk
- 1 twig rosemary
Preparation
1. Clean the zucchini, peel the potatoes and slice both into thin slices with a mandolin.
2. Dab the fish fillet dry and brush on one side with a little butter, turn and season with salt and pepper.
3. Stir cream cheese with Parmesan and yolk and spread onto the fish fillets. Place the zucchini and potato slices on the fish fillet to look like scales. Brush the scales with the rest of the butter.
4. Place the pot on the Navigenio and heat on level 6 up to the roasting window, then put the pot in the inverted lid, place the fish fillets in the pot with the scales facing up.
5. Place the Navigenio overhead and switch to high level, then brown for around 5 minutes.
6. Remove the rosemary leaves from the stems and sprinkle over the fish to serve.
This recipe has been tested and approved by AMC.
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