Preparation: 12 min
Cooking time: 10 min
Ingredients :
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20g leek white
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45g fennel
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20g red mullet
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35g tomato
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1 1/2 sprig parsley
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1 1/2 teaspoons olive oil
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15ml water
Ingredients
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Place 20g chopped leek in the steamer basket.
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Place 45g fennel cut into 1cm cubes in the steamer basket.
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Place 20g red mullet cut into 1cm cubes in the steamer basket.
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Place 35g tomato cut into 1cm cubes (skin removed) in the steamer basket.
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Pour water into the steamer and start express cooking.
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Remove the steam basket and reserve the cooking juices.
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Place the contents of the basket in the bowl.
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Place 1 1/2 sprigs chopped parsley in the bowl.
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Add 1 1/2 teaspoons olive oil to the bowl.
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Add 20 ml cooking juice to the bowl.
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Blend the contents of the bowl.
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Add 15ml water to the bowl.
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Stir the contents of the bowl.
