Electrolux EOC5851AAX Recipe Book download pdf (Page 9)

Put duck in the appliance. Turn after 30

minutes. A signal sounds.

• Time in the appliance: 90 minutes

• Shelf position: 1

4.9 Stuffed Chicken

Ingredients:

• 1 chicken, 1.2 kg (with giblets)

• 1 tablespoon oil

• 1 teaspoon salt

• 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

paprika 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 everything together and

season with salt and pepper.

Place chicken breast down in a roasting

tin, put into the appliance. Turn after 30

minutes. A signal sounds.

• Time in the appliance: 90 minutes

• Shelf position: 1

5. FISH

5.1 Whole Fish

Settings:

Automatic core temperature sensor, core

temperature 65 °C.

Method:

Season fish to taste, insert the core

temperature sensor and place in an

ovenproof dish.

• Shelf position: 1

5.2 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: 3

5.3 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 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 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

ENGLISH 9

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