Electrolux EB4PL70SP Recipe Book download pdf (Page 3)

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 (min): 55

• 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: 30 minutes

• Shelf position: 1

2.5 Fish (Trout), poached:

Ingredients:

• 1 lemon

• fish

Method:

Wash, dry and sprinkle with lemon juice

inside and out. 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 (min): 25

• Shelf position: 1

2.6 Stuffed Calamari:

For 4 people.

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. Cover

the roasting tin with a lid and put in the

oven.

• Time in the appliance (min): 60

• Shelf position: 1

ENGLISH 3

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