Electrolux EOB8956VAX Recipe Book download pdf (Page 3)

rock salt in a baking dish and place the fish

on top. Place the other half of the rock salt

on the fish and press down firmly.

– Time in the oven: 55 minutes

–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: 2

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 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 oven: 60 minutes

– Shelf position: 1

Stuffed Fish (Trout)

Ingredients:

•1 lemon

•fish

Method:

Wash, dry and sprinkle with lemon juice in-

side and out. Leave to soak in for a while

and then season with salt and pepper.

Place the fish in a stainless steel bowl with

a perforated insert.

– Time in the oven: 30 minutes

– Shelf position: 3

POULTRY

Chicken Legs

For 2-4 people.

Ingredients:

• 4 Chicken legs, 250 g each

• 250 g crème fraîche

•125 ml cream

•1 teaspoon salt

• 1 teaspoon paprika

• 1 teaspoon curry

• 1/2 teaspoon pepper

• 250 g sliced tinned mushrooms

• 20 g corn starch

Method:

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