AEG BSK774320M Kochbuch PDF herunterladen (Seite 3)

garlic cloves and slice the leeks and

wash. Put together into the hot fat and

sauté briefly. Remove cores from the

peppers and cut into strips. Then put

into the pan with the chopped tomatoes.

Add white wine and court bouillon and

leave to simmer for a while. Season with

pepper, salt, thyme and oregano and

leave to simmer in the pan for another 15

minutes.

Take the cooled dried cod out of the

saucepan and pat dry with kitchen paper.

Remove the skin, bones and all fins.

Flake the fish and place in an ovenproof

dish mixed with the vegetables.

• Time in the appliance: 30 minutes

• Shelf position: 1

2.2 Fillet of Fish

Ingredients:

• 600 - 700 g perch-pike, salmon, or sea

trout fillet

• 150 g grated cheese

• 250 ml cream

• 50 g breadcrumbs

• 1 teaspoon tarragon

• parsley, chopped

• salt, pepper

• lemon

• butter

Method:

Sprinkle fish fillets with lemon juice and

leave to marinade for a while, then dab

off surplus juice with kitchen paper.

Season the fish fillets on both sides with

salt and pepper. Then place fish fillets in

a buttered ovenproof dish.

Mix together the grated cheese, cream,

breadcrumbs, tarragon and chopped

parsley. Spread the mixture immediately

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 Stuffed Calamari

Ingredients:

ENGLISH

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