Recipe Book

the rock salt on the fish and press down
firmly.
• Time in the appliance (min): 55
• Shelf position: 1
2.4 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 marinade. 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 vegetable stock and
white wine over, distribute rosemary and
thyme over the top.
• Time in the appliance (min): 35
• Shelf position: 2
2.5 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
tablespoons 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 appliance (min): 60
• Shelf position: 1
3.
POULTRY
3.1 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
ENGLISH 3