Electrolux EOB98001X Recipe Book download pdf (Page 9)

electrolux 9

• 1/4 teaspoon paprika

• 50 g breadcrumbs,

• 3-4 tablespoons milk

• 1 onion, chopped

• 1 bunch of parsley, chopped

• 20 g butter

• 1 egg

• salt and pepper

Method:

Clean chicken and dry. Mix oil, salt and pa-

prika and rub into the chicken.

Stuffing: Mix together breadcrumbs and

milk. Put chopped onion, parsley and butter

into a pan and sweat. Finely chop heart, liver

and stomach and add an egg. Then mix eve-

rything together and season with salt and

pepper.

Place chicken breast down in a roasting tin,

put into the oven; turn after 30 minutes. (A

signal sounds.)

– Time in the oven: 90 minutes

– Oven level: 1

Stuffed Chicken Breast

Ingredients:

• 4 chicken breast fillets, boned

• salt, pepper, paprika and curry powder

Method:

Season the chicken breasts and place in a

glass bowl in the oven.

– Water to add via water drawer: 450 ml

– Time in the oven: 30 minutes

– Oven level: 3

Fish

Whole Fish

Settings:

Automatic meat probe, core temperature 70

°C.

Method:

Season fish to taste, insert meat probe and

place in an ovenproof dish.

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 fil-

lets on both sides with salt and pepper.

Then place fish fillets in a buttered ovenproof

dish.

Mix together the grated cheese, cream,

breadcrumbs, taragon 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

– Oven level: 3

Cod fish

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 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 take from the ring and leave to

cool.

Put olive oil in a pan and heat. Peel onions

and slice finely, crush the peel 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 to-

matoes.

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 sauce-

pan and pat dry with kitchen paper. Remove

the skin, bones and all fins. Flake the fish and

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