AEG BS835480WM Kochbuch PDF herunterladen (Seite 3)

on the fish fillets and place small knobs

of butter on the mixture.

• Time in the appliance: 35 minutes

• Shelf position: 2

2.3 Fish in Salt

Ingredients:

• a whole fish, approximately 1.5 - 2 kg

• 2 unwaxed lemons

• 1 head of fennel

• 4 sprigs of fresh thyme

• 3 kg rock salt

Method:

Clean fish and rub in the juice of two

unwaxed lemons.

Cut the fennel into thin slices and stuff

together with the sprigs of fresh thyme

into the fish.

Place half of the rock salt in a baking dish

and place the fish on top. Place the other

half of the rock salt on the fish and press

down firmly.

• Time in the appliance: 55 minutes

• Shelf position: 1

2.4 Salmon fillet

Ingredients:

• 400 g potatoes

• 2 bunches of spring onions

• 2 cloves of garlic

• 1 small tin chopped tomatoes (400 g)

• 4 salmon fillets

• juice of a lemon

• salt and pepper

• 75 ml vegetable stock

• 50 ml white wine

• 1 sprig of fresh rosemary

• 150 ml wine

• 1/2 bunch of fresh thyme

Method:

Wash potatoes, peel, quarter and boil in

salted water for 25 minutes, then drain

and cut into slices.

Wash spring onions and slice finely. Peel

garlic cloves and cut into pieces. Mix

onions and garlic with the chopped

tomatoes.

Sprinkle salmon fillets with the juice of a

lemon and leave to marinade. Then dry

and season with salt and pepper.

Mix vegetables and potatoes and place

in a greased ovenproof dish, season and

place the salmon on top.

Pour vegetable stock and white wine

over, distribute rosemary and thyme over

the top.

• Time in the appliance: 35 minutes

• Shelf position: 2

2.5 Fish (Trout), poached

Ingredients:

• 1 lemon

• fish

Method:

Wash, dry and sprinkle with lemon juice

inside and outside. Leave to soak in for a

while and then season with salt and

pepper. Place the fish in a stainless steel

bowl with a perforated insert.

• Time in the appliance: 25 minutes

• Shelf position: 3

2.6 Stuffed Calamari

Ingredients:

• 1 kg medium-sized squid, cleaned

• 1 large onion

• 2 tablespoons olive oil

• 90 g cooked long grain rice

• 4 tablespoons pinenuts

• 4 tablespoons currants (raisins)

• 2 tablespoons chopped parsley

• salt, pepper

• juice of a lemon

• 4 tablespoons olive oil

• 150 ml wine

• 500 ml tomato juice

Method:

Rub squid intensively with salt and then

wash off under running water.

Peel onion, chop finely and sweat with

two tablespoons of olive oil until

transparent. Add long grain rice,

pinenuts, currants and chopped parsley

to the onions and season with salt,

pepper and the juice of a lemon. Stuff

the squid loosely with the mixture, sew

up the opening.

Put four tablespoons of olive oil in a

roasting tin and sear the squid on the

ring. Add wine and tomato juice.

ENGLISH

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