Hake dauphinois

Hake dauphinois

Peel the sweet potato and carrots and wash them. Cut the sweet potato in half, then into thin slices and the carrots into slices 2 to 3mm thick. Slide a finger along the fillet to check that there are no bones and cut the fish into small 1cm...
Crumble Veal

Crumble Veal

Peel the carrots, wash and cut them into 1cm cubes. Cut the veal into small pieces. Place the carrots and veal in the steam basket. Pour water into the tank (level 3) and start cooking. Roast the buckwheat flakes in a pan without fat. Put the...
The tangy lamb

The tangy lamb

Peel the carrots and potatoes, wash and cut into 1cm cubes. Cut the lamb into small pieces. Fill the flavour ball with the candied lemon and place it in the steam basket. Put all ingredients in the steam basket. Pour water into the tank (level 3)...
The Tunisian whiting

The Tunisian whiting

Peel the carrot, wash and cut into fine slices. Carefully wash the French beans in water with a drop of vinegar without immersing them. Head and tail the beans* and cut them into 3 to 4 cm pieces. Rub a finger over the whiting to check that...