BaByliss Cuisinart COOKFRESH STM1000E Handbuch Seite 24

TO SERVE
6. Arrange the steamed vegetables between 2 deep plates.
7. Generously dress with the coconut emulsion.
8. Place the sea bass fillets on top of each serving (discarding the lemon grass).
9. Sprinkle with the chopped coriander.
CHICKEN WITH LEMON & THYME
- 1 lemon, sliced into 8
- 4 sprigs of thyme
- 2 chicken breasts, sliced diagonally in half
- 2 cloves of garlic
- Salt & freshly ground pepper
- 100g tender stem broccoli, trimmed
- 1 small courgette (120g), thickly sliced
YOGHURT DRESSING
- 125ml yoghurt
- ó tsp honey
- 1 tsp dijon mustard
- Salt & freshly ground pepper
1. On one side of the steaming tray lay half the lemon slices and scatter half the thyme leaves over
the lemon. Cover the sliced lemon with the chicken breasts and season with salt and pepper. Top
the chicken with the garlic cloves, remaining thyme and lemon. Ensure you have left enough room
for the steaming colander.
2. Set the timer for 20 minutes, secure the glass lid and press start.
3. Place the prepared broccoli and courgette into the steaming colander and with 6 minutes
remaining, place into the steamer beside the chicken breasts.
4. Prepare the yoghurt dressing by combining all the dressing ingredients. Crush the steamed garlic
cloves into the dressing.
5. Serve the chicken and vegetables with a generous drizzle of the yoghurt dressing.
INGREDIENTS (Serves 2)
METHOD
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