When you have taken care over choosing the best ingredients, it is important to ensure the quality is maintained during cooking. Steam is wonderful for cooking delicate fish fillets, allowing them to retain moisture and resulting in a delicious texture. The Miele freestanding steam oven is used in this recipe to prepare an indulgent seafood dish, ensuring the lemon sole and vegetables are steamed to perfection, whilst retaining their colour and nutrients.
For the Shellfish Bisque 3 tbsp olive oil 1 shallot, finely diced 1 carrot, finely diced 1 celery stick, finely diced 3 garlic cloves, sliced 12 tiger prawns, finely diced (reserve the shells and the heads) 100ml Vermouth 100ml double cream Salt and pepper For the Steamed Lemon Sole and Sea Vegetables 4 lemon sole fillets 1 carrot, peeled and finely diced 1 celery stick, finely diced 1 small leek, white part only, finely diced 100g sea vegetables (sea aster, sea beets, purslane or samphire)
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