Top chef Wahabi Nouri presents recipes for the Miele Vitasteam
Exquisite steam cuisine
'Monkfish with ratatouille filled with paprika-fennel aspic, served with Thai asparagus, paprika and aubergine tartlets and spinach' – a dish which tastes great, looks even better and is the recipe with which Wahabi Nouri achieved an excellent 10th place at the world cooking championship (Bocuse d´Or 2005) in Lyon.
Nouri, 34, is a Moroccan and learned his trade, among others, under the famous german chefs Harald Wohlfahrt and Eckart Witzigmann. When Nouri is not training for world championship cooking competitions, he is giving his undivided attention to his top-class restaurant 'Piment' in Hamburg-Eppendorf. International fish dishes are among his specialities. Nouri, who has chosen to make Hamburg his home, adds a spicy, oriental flavour to French, Italian or German cuisine.
He has now tested Miele's new Vitasteam cooker. His verdict: "The Vitasteam delivers professional results and is extremely easy to operate. I am certain that this type of steam cooking will become firmly established in the next few years because the taste is simply so convincing".
Nouri has developed five recipes using the Vitasteam, and they are all easy to prepare with ingredients which are available from well-assorted specialist food stores. Even if the master craftsman does not give away all his secrets here – he provides budding home chefs with enough help to prepare exquisite food. Wahabi Nouri and Miele wish you 'bon appétit'!
Brook trout (salvelinus fontinalis) in bouillon
Ingredients (for 4 people – as a light meal)
2 brook trout (gutted) à 400 g
20 g lovage leaves (intensive, spicy taste)
60 g carrots
2 onions
1 leek
2 g pink peppercorns
5 g dill
600-800 ml fish bouillon
Salt, pepper
Preparation
Bring all the ingredients to the boil in the bouillon except the lovage and the brook trout. Lightly season the inside of the fish with salt and pepper and fill them with the lovage leaves. Place the fish and bouillon in a large, unperforated container and cook for 6 to 7 minutes at 85°C. After cooking, the skin of the trout is easy to remove.
We recommend brown rice to accompany this dish.
Seabream (sparus auratus) in aluminium foil
Ingredients (for 4 people)
4 seabream fillets à 150 g to 200 g
240 g artichokes
160 g potatoes
160 g courgettes
120 g carrots
40 g black, stoned olives
40 g shallots
40 g white mushrooms
20 ml olive oil
2 bay leaves
Salt, pepper
Aluminium foil
Preparation
Chop up the artichokes, put them in a perforated container and cook for 10 minutes at 100°C. Season the fish fillets with salt and pepper. Line two perforated containers with aluminium foil, extending 10 cm of foil over the edges. Rub the base with some olive oil before placing the fillets on it. Dice all remaining ingredients, place them in a bowl together with the artichokes, drizzle with olive oil and mix well. Then evenly spread the vegetables in the container with the fish, add the bay leaves and fold over the foil, sealing in the vegetables and fish. Place the container in the steam cooker for 20 minutes at 100°C.
Perfect served with baguette.
Wild salmon ragout
Ingredients (starter for 4 people, light meal for 2)
400 g wild salmon
50 g butter
1 g ginger
Peel of one lime
Sea salt
Chilli oil
Salt, pepper
Preparation
Cut the salmon into 16 large pieces and season with salt, pepper, ginger and lime peel. Cut up the butter and place into an unperforated container together with the salmon. Cook for 8 minutes at 80°C and finally season with sea salt and drizzle with chilli oil.
We recommended salad and fresh baguette to accompany this dish.
Steamed monkfish
Ingredients (starter for 4 people)
300 g monkfish fillet
8 large chicory leaves
Ground saffron
Chilli oil
Sea salt
Crushed mixed peppercorns
Salt
Clingfilm
Preparation
Blanch the chicory leaves in the steam cooker for 2 minutes at 100°C and then rinse them under cold water. Lay out the chicory leaves next to each other on clingfilm. Season the fish fillet with salt and saffron and then place on top of the chicory. Use the clingfilm to roll the chicory leaves tightly around the fish. Carefully remove the clingfilm and place the roll in a perforated container. Cook for 8 minutes at 85°C. Then cut the roll into slices and season with sea salt, crushed mixed peppercorns and chilli oil.
Serve with small bowls of olives and balsamico with baguette. Simply dip the baguette into the balsamico.
Steamed fillet of veal
Ingredients (for 4 people)
2 veal fillets à 400 g
10 g of tomato puree
2 large courgettes
80 g tapenade (olive paste)
Olive oil
Veal stock (or veal glace)
Salt, pepper
Clingfilm
Preparation
Season the fillets with salt and pepper and spread on the tomato puree. Slice the courgettes lengthways into waferthin strips. Spread out half of the courgette strips next to each other on a sheet of clingfilm. Place a fillet on the sheet and wrap the courgette strips tightly around the fillet using the clingfilm. Repeat with the second fillet. Remove the clingfilm, place the meat in two lightly greased, perforated containers and cook for 25 minutes at 90°C. In the meantime, add 2 tablespoons of olive oil to the tapenade, mix with the veal stock, bring to the boil and season to taste. Veal glace can be used instead of veal stock – just add 12 g of veal glace to 100 ml of water, stir, add 10 g of butter and bring to the boil and season to taste with salt and pepper.
After cooking, leave the fillets to stand for 8 minutes and then cut each of them into four pieces and season with crushed pepper. Serve the sauce separately with the fillets.
Aubergines 'au gratin' and boiled potatoes complement this dish perfectly.
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