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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz 22. Ingredients Method Rouille 1. In the bowl of a food processor, combine the garlic, capsicum, egg yolk, lemon juice and saffron. Pulse until smooth. 2. While the motor is still running, gradually add the oil in slow steady streams until mixture thickens. Season to taste with salt and pepper. Refrigerate until required. Pinot and shallot dressing 1. In a medium saucepan, combine all ingredients except the salt on high heat, induction setting 8 and bring to the boil. Reduce the heat and simmer on medium heat, induction setting 5, until the wine has reduced by half. 2. Remove from the heat and set aside to cool. Season to taste. Refrigerate until required. Seafood 1. Place the lobster tails in an unperforated steam container and Steam at 85°C for 4 minutes. 2. Add the crab to the lobster and Steam for 6 minutes. 3. Add the prawns into the steam oven and continue to Steam for 2 minutes. To serve 1. Combine the mayonnaise and dill in a small bowl. 2. Place the crushed ice onto a large serving plate. 3. Top with the lobster tails, crab, prawns and shucked oysters. 4. Serve the seafood with bowls of rouille, pinot and shallot dressing, dill mayonnaise and lime wedges. Hints and tips • Lobster should have an internal cooking temperature of 63°C if using a food probe. • Buying sustainable seafood is important for maintaining healthy oceans and preserving marine ecosystems. Look for seafood that is certified by a reputable sustainability organisation such as MSC. Choose seafood that is in season and locally sourced; eating seafood in season reduces the demand for out-of-season seafood, which can be overfished or harvested using unsustainable methods. • Cooking seafood in a steam oven will change the way you cook seafood. Being able to cook with temperatures lower than 100⁰C improves seafood’s texture and flavour. Summer seafood with rouille and pinot and shallot dressing Scan the QR codes below to discover more seafood recipes using the amazing power of steam Macadamia crusted fish with asparagus and green beans Gochujang roasted salmon and kumara salad Jo Barrett’s flathead tails with seasoned butter and zucchini Rouille 1 garlic clove ½ red capsicum, roasted, peeled and deseeded 1 egg yolk 2 tsp lemon juice Pinch saffron threads 250 ml (1 cup) extra virgin olive oil Salt flakes and pepper, to taste Pinot and shallot dressing 500 ml (2 cups) pinot noir 2 shallots, finely diced 2 bay leaves 4 sprigs thyme ½ tbsp black peppercorns Salt flakes Seafood 2 lobster tails, approximately 1 kg each 1 crab, such as paddle, blue swimmer or mud 12 uncooked king prawns To serve 225 g (¾ cup) mayonnaise 2 tbsp finely chopped dill Crushed ice 12 oysters, shucked Lime wedges Appliance / Function Steam and Induction Miele accessories Steam containers Serves 6 Preparation time 30 minutes Cooking time 12 minutes