Ingredients

• 20g Fresh Parsley
• 20g Dill
• 4 Carrots
• 450g Baby Potato
• 3 Courgettes
• 4 Cod Fillets
• 1 tablespoon Dijon Mustard
• 1 tablespoon Apple Cider Vinegar
• 4 tablespoons Extra Virgin Olive Oil
• 1 Bay Leaf
• 1 teaspoon Salt
• Water as needed

Tools

• kCook Multi
• Medium bowl
• Kcook bowl
• Steamer tray
• Medium bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Add fresh parsley, dill, dijon mustard, apple cider vinegar and extra virgin olive oil to a clean medium bowl
4. Stir with tablespoon then set aside
5. Fit slow cook plug to kCook bowl
6. Fit kCook bowl to kCook Multi
7. Add water to the kCook bowl up to the 1 litre mark
8. Add bay leaves and salt to the kCook bowl
9. Attach lid to kCook bowl with filler cap fitted
10. Heat with filler cap fitted - 100°C
11. Then add carrot and baby potato to the kCook bowl
12. Turn direct prep attachment to position 1
13. Slice courgette into the kCook bowl with direct prep attachment
14. Turn direct prep attachment to position 2
15. Cook with filler cap removed - approx 3 min, 100°C
16. Add cod fillet to the steamer tray to top shelf
17. Steam - 10 min, 104°C
18. Ladle content of kCook bowl into 4 medium bowls
19. Transfer fish to 4 medium bowls
20. Drizzle 4 medium bowls with sauce
21. Serve

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