Electrolux EOC5956AAX Recipe Book download pdf (Page 3)

–Shelf position: 1

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 mari-

nade. 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 vegeta-

ble stock and white wine over, distribute

rosemary and thyme over the top.

– Time in the oven: 35 minutes

–Shelf position: 3

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 table-

spoons 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 roast-

ing 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 oven: 60 minutes

– Shelf position: 1

POULTRY

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 sides. Pour in the

white wine, chicken stock and soya sauce

and bring to the boil. Add parsley, thyme,

diced bacon, mushrooms, shallots and

garlic. Bring to the boil again, cover with a

lid and put in the oven.

– Time in the oven: 55 minutes

– Shelf position: 1

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