MASTERY ACADEMY: CHEF-APPROVED RECIPES FOR THE SAPHIRMATT COOKTOP

Creating a kitchen that blends style and substance is an art, and AEG’s SaphirMatt Induction Cooktop (NIK85M00AZ) is designed to make this balance effortless. This groundbreaking appliance not only enhances your kitchen’s aesthetic appeal with its sleek, matte finish but also delivers superior functionality that professional chefs and home cooks alike will appreciate.

To showcase the power and versatility of the SaphirMatt cooktop, we’ve partnered with AEG ambassador Rodney Dunn, co-founder of The Agrarian Kitchen, to bring you three exceptional recipes bound to impress. With the AEG SaphirMatt cooktop, you’re equipped to handle everything from delicate poaching to intense grilling with precision and ease, meaning you’ll be creating restaurant-quality meals in the comfort of your home.

Poached Murray Cod with Dill Butter Sauce

Whilst poaching a whole fish can be intimidating for some, the SaphirMatt cooktop makes this Poached Murray Cod with Dill Butter Sauce a breeze to impress your guests. Poaching is a versatile cooking technique that is perfect for cooking fish, as it is a gentle and gradual method of cooking, that retains moisture in the fish and adds flavour without adding fat.

Rodney’s tip for this dish is ensuring precise control of the poaching stock, as he says that all “cooking is control of heat.” When poaching the cod in this recipe, the stock should be kept at a temperature between 85°C-90°C, which is easily controllable with the precision of the SaphirMatt and the ease of the heat setting on the control bar.

The SaphirMatt also ensures that the heat is evenly distributed across the fish kettle used to poach, as the cooktop allows you to join cooking areas together, meaning the linked zones share the same temperature and timer settings.

Chargrilled Zucchini, Kale, and Spring Onion Salad

A perfectly paired side dish to the Murray Cod is Rodney’s vibrant Chargrilled Zucchini, Kale, and Spring Onion Salad. Rodney utilises a chargrill pan across joined cooking zones on the SaphirMatt to beautifully caramelise the zucchini and charred kale to add the delightful smokiness to the dish.

Rodney again utilises the bridging function of the innovative cooktop, as even though this recipe serves only 4, the amount of zucchini, kale and onion needed for the dish is much easier cooked across the larger pan. The DoubleBridge function on the SaphirMatt means that the cooktop has two Bridge zones, one on each side, allowing you to chargrill the vegetables whilst also poaching the cod in the fish kettle at the same time.

Rhubarb and Strawberry Sabayon

Finish off the elegant menu with a Rhubarb and Strawberry Sabayon, although Rodney notes you can easily substitute for your favourite in-season berries and fruits. Perfect your sabayon with the SaphirMatt’s precise heat control, with the induction cooktop allowing you to easily regulate the heat when whisking. This will ensure that the egg yolks will not get too hot and solidify, with a consistent perfect temperature instead ensuring a thickened and foamy sabayon, ideal for drizzling over the tangy rhubarb and sweet strawberries.