Electrolux EOB8956VAX Recipe Book download pdf (Page 25)

Trout with boiled potatoes and broccoli.

Coconut custard with mango for dessert.

Ingredients for the trout:

•4 trout

• lemon juice

•salt, pepper

Ingredients Boiled Potatoes:

• 800 g potatoes

•salt

Ingredients for broccoli with flaked al-

monds:

• 700 g broccoli

• 50 g flaked almonds

• a little butter

Ingredients for Coconut Pudding with

mango:

• 100 ml milk

• 350 g coconut milk powder

•4 eggs

• 80 g sugar

• 1 tin mango

Method:

Wash trout, dry and sprinkle with lemon

juice. Place in a bowl. Leave to marinade

for 10 minutes and then season. Peel and

quarter the potatoes, put into a bowl, sea-

son with salt. Place on the shelf in the ap-

pliance and start the programme. Wash the

broccoli, separate into florets and place in

a bowl. Prepare the Coconut Pudding with

mango. Mix milk and coconut milk. Lightly

beat eggs and sugar and add to the coco-

nut milk. Put the mixture into 6 mini pud-

ding basins.

Preparation:

Cook potatoes in the appliance (shelf posi-

tion 1) for 25 minutes, a signal sounds.

Place the other dishes on the oven shelves

as well (shelf positions 1 and 4) and cook

for another 25 minutes. Brown almonds

with the butter on a ring. To serve, sprinkle

almonds over the broccoli. After cooking,

leave the coconut custard to cool. To

serve, drain mango, puree and use to dec-

orate the custards. Add 650 + 400 ml of

water into the waterdrawer

– Time in the oven: 25 minutes

– Shelf position: 1 + 4

Sous Vide Cooking

The dishes are divided into several catego-

ries in the: Sous Vide Cookbook

•Fish

•Poultry

•Meat

• Vegetables

•Fruit

• Custards and Terrines

FISH

Sea Bream Fillet

For 4 people.

Ingredients:

• 600 g sea bream fillets

• 1 pinch of salt and pepper mixture

• 2 tablespoons extra virgin olive oil

Method:

Put the sea bream, salt and pepper and oil

in a baking pan. Vacuum seal and cook.

The Sea bream fillet dish can be served op-

tional with olives or capers.

– Time in the oven: 25 minutes

– Shelf position: 3

Prawns

For 4 people.

Ingredients:

• 500 g large, shelled prawns

• finely chopped parsley or few basil

leaves

• 4 tablespoons extra virgin olive oil

• 1 pinch of salt and pepper

Method:

Wash the prawns and remove the tails and

heads. Season them with oil, parsley or ba-

sil, salt, pepper and put in a vacuum bag.

Vacuum seal and cook. The Prawn dish

can be served warm or cold with a combi-

nation of leek and courgette sauce.

– Time in the oven: 28 minutes

– Shelf position: 3

POULTRY

Chicken Breast

For 4 people.

Ingredients:

• 700 – 800 g chicken breast, each fillet

having a thickness of 3 cm

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