Recipe Book

cool down a bit. Put the meat with oil (the
one used for frying) and all other ingredi-
ents in a vacuum bag, vacuum seal and
cook. For the sauce heat butter, add shal-
lots and stew slightly until glassy. Add
wine and bouillon. Reduce the sauce for
half of the amount. Add the cream, mix
with a mixer and let it boil again. After
cooking the meat, take it out of the bag,
add the meat juice to the sauce and add
some seasoning. Turn the meat in the
parsley and cut it in 4 pieces. Put the
meat on plates and add the sauce. Sprin-
kle everything with Fleur de Sel and
coarse black pepper.
– Add 400 ml of water into the water
drawer
– Time in the appliance: 60 minutes
– The dish Poached veal fillet can be
served e.g. with sautéed young spring
vegetables and mashed potatoes
– Shelf position: 2
Sea bream fillet
Ingredients:
• 600 g sea bream fillets
• 1 pinch of salt and pepper mixture
• 2 tablespoons extra virgin olive oil
Method:
Put all ingredients in a basket, vacuum
seal and cook.
– Add 200 ml of water into the water
drawer
– Time in the appliance: 25 minutes
– The dish Sea bream filet can be served
optional with olives or capers.
– Shelf position: 2
Prawns
Ingredients:
• 500 g big shelled prawns
• minced parsley or few leaves of basil
• 4 tablespoons extra virgin olive oil
•1 pinch of salt
• 1 pinch pepper
Method:
Wash the prawns and remove the tails
and heads. Season them with oil, parsley
or basil, salt, pepper and put in a vacuum
bag. Vacuum seal and cook.
– Add 250 ml of water into the water
drawer
– Time in the appliance: 25 minutes
– The dish Prawns can be served warm
or cold with a combination of leek and
courgette sauce.
– Shelf position: 2
Turbot with fennel
Ingredients for the fish:
• 600 g turbot (or other plat fish)
• 200 g fennel, grated very fine
• 1 teaspoon lemon peel
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• Salt, pepper
Ingredients for the sauce:
• 40 g Pernod (or another type of anise li-
queur)
• 180 g cream
• Salt, pepper
Method:
Put fish with all other ingredients flatly in a
vacuum bag, vacuum seal and cook. After
cooking, remove the fish with the fennel
from the bag, put the juice of the bag in a
pan and bring it to boil, add Pernod and
cream and let it boil a bit. Add salt and
pepper according to personal preferen-
ces. Arrange fish and sauce on a plate
and serve it with rice.
– Add 200 ml of water into the water
drawer
– Time in the appliance: 27 minutes
– Shelf position: 2
Carrots with vanilla
Ingredients:
• 400 g carrots, peeled
• 1 pod of vanilla, cut lengthwise
• ½ orange, juice and the peel
• 1 teaspoon butter
• ½ teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon of grounded white pepper
Method:
Cut carrots in thin slices (1 – 2 mm) and
mix with all the other ingredients. Put
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