Electrolux EOB8956VAX Recipe Book download pdf (Page 2)

AUTOMATIC PROGRAMMES

The dishes are divided into several catego-

ries in the: Cookbook

•Fish

•Poultry

•Meat

•Oven Dish

•Pizza, Pie and Quiche

• Cake, Pie and Cookies

• Bread and Rolls

• Vegetables

• Custards and Terrines

•Side Dishes

•Full Menu

FISH

Cod Fish

For 4-6 people.

Ingredients:

• 800 g dried cod

• 2 tablespoons olive oil

• 2 large onions

• 6 cloves of garlic, peeled

•2 leeks

• 6 red peppers

• 1/2 tin chopped tomatoes (200 g)

• 200 ml white wine

• 200 ml court bouillon

• pepper, salt, thyme, oregano

Method:

Soak dried cod overnight. Drain the dried

cod the next day and place in a saucepan

with fresh water, place on a ring and bring

to the boil. Then remove from the ring and

leave to cool. Put olive oil in a pan and

heat. Peel onions and slice finely, crush the

peeled garlic cloves and slice the leeks and

wash. Put together into the hot fat and

sauté briefly. Remove cores from the pep-

pers and cut into strips. Then put into the

pan with the chopped tomatoes. Add white

wine and court bouillon and leave to sim-

mer 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 oven: 30 minutes

– Shelf position: 1

Fish Fillet

For 4 people.

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 oven: 35 minutes

– Shelf position: 2

Fish in Salt

For 6 people.

Ingredients:

• a whole fish, approx. 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 un-

waxed lemons. Cut the fennel into thin sli-

ces and stuff together with the sprigs of

fresh thyme into the fish. Place half of the

2

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