Recipe Book

1. COOKBOOK
The dishes are divided into several
categories:
• Fish
• Poultry
• Meat
• Oven Dish
• Pizza, Pie and Quiche
• Cake, Pie and Cookies
• Bread and Rolls
2. FISH
2.1 Cod Fish:
For 4-6 people.
Ingredients:
• 800 g dried cod
• 2 tablespoons olive oil
• 2 large onions
• 6 cloves of garlic, peeled
• 2 leeks
• 6 red peppers
• 1/2 tin chopped tomatoes (200 g)
• 200 ml white wine
• 200 ml court bouillon
• pepper, salt, thyme, oregano
Method:
Soak dried cod overnight. Drain the
dried cod the next day and place in a
saucepan with fresh water, place on a
ring and bring to the boil. Then remove
from the ring and leave to cool. Put olive
oil in a pan and heat. Peel onions and
slice finely, crush the peeled garlic cloves
and slice the leeks and wash. Put
together into the hot fat and sauté
briefly. Remove cores from the peppers
and cut into strips. Then put into the pan
with the chopped tomatoes. Add white
wine and court bouillon and leave to
simmer for a while. Season with pepper,
salt, thyme and oregano and leave to
simmer in the pan for another 15
minutes. Take the cooled, dried cod out
of the saucepan and pat dry with kitchen
paper. Remove the skin, bones and all
fins. Flake the fish and place in an
ovenproof dish mixed with the
vegetables.
• Time in the appliance (min): 30
• Shelf position: 1
2.2 Fish Fillet:
For 4-6 people.
Ingredients:
• 600-700 g perch-pike, salmon, or sea
trout fillet
• 150 g grated cheese
• 250 ml cream
• 50 g breadcrumbs
• 1 teaspoon tarragon
• parsley, chopped
• salt, pepper
• lemon
• butter
Method:
Sprinkle fish fillets with lemon juice and
leave to marinade for a while, then dab
off surplus juice with kitchen paper.
Season the fish fillets on both sides with
salt and pepper. Then place fish fillets in
a buttered ovenproof dish. Mix together
the grated cheese, cream, breadcrumbs,
tarragon and chopped parsley. Spread
the mixture immediately on the fish fillets
and place small knobs of butter on the
mixture.
• Time in the appliance (min): 35
• Shelf position: 2
2.3 Fish in Salt:
For 6 people.
Ingredients:
• a whole fish, approx. 1.5-2 kg
• 2 unwaxed lemons
• 1 head of fennel
• 4 sprigs of fresh thyme
• 3 kg rock salt
Method:
Clean fish and rub in the juice of two
unwaxed lemons. Cut the fennel into thin
slices and stuff together with the sprigs
of fresh thyme into the fish. Place half of
the rock salt in a baking dish and place
the fish on top. Place the other half of
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