Bedienungsanleitung Ariston FC 98 Kookboek (Seite 11 von 12) (Englisch)

454686

Zoom out

Zoom in

Vorherige Seite

1/12

Nächste Seite

Perch fish in

Salt Crust

4 servings.

Ingredients:

2 small Perch fishes weighing about 600 g each

3 kg coarse salt

4 egg whites

pepper, thyme

10' - 15’

Preparation:

5’ Cut the length of the fish belly to remove the entrails (there is no need to scale the

fish since you will have to remove the skin before serving).

2’ Carefully mix together the coarse salt, egg whites, thyme, and pepper until the mixture

is thoroughly blended.

3’ Spread the enameled baking tray with a layer of coarse salt. Arrange the fish (upside-

down) on the layer of salt, well apart from each other. Cover the fish completely with

the remaining salt. Use your hands to spread the salt evenly.

Cooking method:

(30’)* Select on the display the program “Perch fish”: the ideal temperature and cooking

time will appear automatically on the display.

Wait for the oven to pre-heat: the display will show you the oven temperature.

Place the tray on second shelf from the bottom of the oven.

Remove from the oven and let stand for a moment. Break the salt crust and remove

from the fish and discard.

Serve the fillets au naturel with lemon juice or béchamel sauce prepared separately.

Wine: Best served with a Chardonnay or Pinot Grigio

(*) Recommended cooking time

PESCE PERSICO

Cauliflower

and Broccoli

Bake

8 -10 servings.

Ingredients:

400 g cauliflower

300 g broccoli

30 ml milk

30 ml double cream

4 eggs

salt, pepper, nutmeg

butter to grease the mould

30’

Preparation:

7’ Cut the broccoli florets and cook them in boiling, salted water. Drain and keep to one side.

10’ Cut the cauliflower florets (reserve the stalks) and place them in a saucepan. Add the milk,

double cream, salt, pepper and cook over a medium heat. Drain and keep to one side.

5’ Cook the cauliflower stalks in the milk and double cream mixture. In a mixer, blend

until the mixture becomes a liquid purée. Season, and add the ground nutmeg.

8’ Measure out 1/2 litre of the purée (if it is too thick, add some crème fraiche) and add

4 eggs. Blend in a mixer. Grease a pasta bake mould (loaf tin) and line the bottom of

the mould with aluminum foil. Turn the cauliflower and broccoli florets mixture into

the mould. Top with the purée mixture and level out.

Cooking method:

(45’)* Select on the display the program “Cauliflower Broccoli”: the ideal temperature

and cooking time will appear automatically on the display.

Wait for the oven to pre-heat: the display will show you the oven temperature. Stand

the mould on the enameled baking tray.

Place the tray on second shelf from the bottom of the oven. Pour 1litre hot water onto

the enameled baking tray to double-boil the bake. Remove from the oven and allow to

cool before removing the bake from the mould. The bake may be served cold. Otherwise,

slice the bake, heat it up in the microwave oven and serve it hot accompanied by a

suitable sauce.

Wine: Best served with a Pinot.

(*) Recommended cooking time

CAVOLFIORI - BROCCOLI

12 9

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Ariston FC 98 Kookboek Seite 11

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info