Fryer User Manual

23
3. Put the olive oil in the cooking pot and set
to Brown/Sauté at 350°F. Once the unit is
preheated, add the shallot and garlic and
sauté until soft. Stir in the peppers with ¼
teaspoon each salt and pepper; sauté for a
few additional minutes.
4. Stir in the white wine and simmer until just
about evaporated. Add the chicken broth
and bring to a simmer. Reduce temperature
to 200°F to maintain light simmer and cook
for an additional 30 minutes.
5. Blend sauce either in a blender or transfer
sauce to a deep and narrow vessel to blend
with an immersion blender.
6. Add honey and remaining salt and
pepper to taste.
Nutritional information per serving (2 tablespoons):
Calories 26 (26% from fat) • carb. 3g • pro. 1g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 115mg
• calc. 4mg • fiber 0g
Steamed Sole with
Fennel and Leeks
A nice, light one-pot dish, perfect
as a weeknight meal.
Settings: Brown/Sauté
Steam
Makes 2 servings
1 teaspoon olive oil
1 medium leek trimmed, washed well
and sliced, (dark green parts
reserved for other use)
1 small shallot, peeled and sliced
1 fennel bulb, cut into ¼-inch vertical
slices
2 garlic cloves, peeled and crushed
2 fresh thyme sprigs
½ cup dry white wine
½ cup water
2 sole or flounder fillets, about ½
pound
¼ teaspoon kosher salt
½ teaspoon freshly ground black
pepper
lemon wedges for serving
1. Put the oil into the cooking pot of the
Multicooker and set to Brown/Sauté on
350°F. When unit is preheated, add the
leek, shallot, fennel, garlic and thyme.
Sauté vegetables until soft and slightly
golden, about 15 to 20 minutes. Reduce
temperature to 300°F to avoid any burning.
Stir occasionally.
2. Once all vegetables are soft, add the wine
and water and increase temperature to
350°F to bring to a boil. Season the fish
fillets with the salt and pepper.
3. Once liquid comes to a boil place the fish
fillets on the steaming rack and then
carefully put into the pot and cover. Set unit
to Steam and steam for about 5 minutes,
until fish is completely cooked through.
4. Adjust seasoning to taste. Serve fish and
vegetables with plenty of lemon wedges.
Nutritional information per serving:
Calories 207 (20% from fat) • carb. 20g • pro. 17g
• fat 5g • sat. fat 1g • chol. 51mg • sod. 706mg
• calc. 19mg • fiber 0g
Sides
Braised Fennel
Braising is one of the most rewarding
preparations for fennel. It sweetens the
vegetables and brings out
the rich licorice tones.
Setting: Brown/Sauté
Makes about 3 cups
2 tablespoons olive oil
2 fennel bulbs (about 1½ to 2 pounds
in total), cut into ½-inch slices (save
the fronds for another use)
½ teaspoon kosher salt
½ teaspoon freshly ground black
pepper
1
⁄3 cup dry white wine
1½ cups chicken broth, low sodium
½ teaspoon grated orange zest
¼ cup oil-cured black olives, pitted
and halved
1. Put the oil into the cooking pot of the
Multicooker set to Brown/Sauté at 375ºF.
2. Once unit has preheated, add one third of
the sliced fennel. Sauté about 2 to 4
minutes per side, until golden brown.
Remove and reserve; repeat with remaining
fennel.
3. Put all of the fennel back into the cooking
pot and season with the salt and pepper.
Add the wine and cook until almost
evaporated, about 1 to 2 minutes.
4. Add the broth. Reduce the heat to 300°F.
Cover and cook for 20 to 25 minutes or
until the fennel is fully softened, sweet and