Electrolux EOC5956AAX Recipe Book Page 3

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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 Steamed Fish:
For 4 people.
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 (min): 35
Shelf position: 3
2.5 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
3. POULTRY
3.1 Coq au Vin:
For 2-4 people.
Ingredients:
1 chicken
salt
pepper
1 tablespoon flour
50 g clarified butter
500 ml white wine
500 ml chicken stock
4 tablespoons soya sauce
1/2 bunch of parsley
1 sprig of thyme
150 g bacon, diced
250 g chestnut mushrooms, cleaned
and quartered
12 shallots, peeled
2 cloves of garlic, peeled and crushed
Method:
Clean the chicken and season with salt
and pepper and sprinkle with the flour.
Heat the clarified butter in a roasting tin
on the ring, brown the chicken on all
ENGLISH 3
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