Cod with Cream of Shrimp and Veggie Timbale

Pre-heat the oven to 220°C / Th 7-8.

Using the Adjustable Rolling Pin (filled with cold water), enlarge your 2 pastry sheets by rolling them out flat. Use the Space Saver Bowl 300 ml to cut 6 pastry circles from each sheet.

Place the Silicone Baking Sheet with Rim on a cold oven rack, place 6 of the pastry circles on it and moisten them with a little water. Place the remaining circles on top of the first 6 and coat the top with the glaze.

Press down lightly with the Molding Ring 9 cm to make a ring in the center of each circle. Bake in the oven for 15 min. Allow to stand 5 min. and cut out the top part by following the marks you made with the Molding Ring.

Peel and slice the vegetables. Fill the water tray of the MicroGourmet with 400 ml cold water. Place vegetables into the steamer base, cover and cook for 20 min. at 600 watts. Allow to stand for 5 min.

Place the shrimp and cream in the MicroCook Pitcher 1L. Cover and microwave for 6 min. at 600 watts. Allow to stand for 10 min. Mix them using a hand-held blender and then sieve the sauce using the Chinois, pressing the mixture down well.

Arrange the fish in the cover of the UltraPro 3.5L, drizzle it with oil and season with salt and pepper.

Add the melted butter, sugar, salt and pepper to the vegetables and fill the puff pastry forms. Place them on the Silicone Baking Sheet with Rim.

Cook the fish uncovered in the oven for 15 min. at 180°C / Th 6. Reheat the puff pastry filled with vegetables by placing them in the oven for the last 5 min. of cooking.