Operating instructions

GB-27
France
FRESH TUNA WITH VEGETABLES
Thon frais braisé aux tomates et aux poivrons
Total cooking time: approx. 21-23 minutes
Utensils: Shallow oval gratin dish with lid
(approx. 26 cm diameter)
Ingredients
500 g fresh tuna, in slices
2 tbsp lemon juice
salt
1 tsp vegetable oil to grease the dish
1
/
2 green pepper (125 g), cut into strips
2 onions (125 g), finely chopped
1 carrot (50 g), sliced
1-2 tomatoes (125 g), diced
40 ml white wine
1 clove of garlic
Bouquet garni
Salt and pepper
Procedure
1. Wash the tuna, pat dry and sprinkle with lemon
juice. Allow the fish to stand for approximately 15
minutes, then pat dry again and add salt.
2. Spread oil on the bottom of the dish and lay the tuna
in it. Arrange the vegetables on top of the fish. Add
the white wine, the clove of garlic and the bouquet
garni and season. Cover the dish and cook.
21-23 min.
70 P
Allow the fish to stand for approximately 2 minutes
after cooking. Remove the bouquet garni and the
clove of garlic before serving.
Tip: A bouquet garni is made of: a sprig of parsley,
a bunch of herbs and vegetables for making soup ,
lovage, thyme and a few bay leaves
Germany
CAMEMBERT TOAST
Camemberttoast
Total cooking time: approx. 1
1
/
2 -2
1
/
2 minutes
Utensils: Flat dish
Ingredients
4 slices of bread for toasting (80 g)
2 tbsp butter or margarine (20 g)
150 g Camembert
4 tsp Cranberry jelly (40 g)
Cayenne pepper
Procedure
1. Toast the bread and spread with butter.
2. Cut the Camembert into slices and arrange on
top of the toast. Put the Cranberry jelly in the
middle of the cheese and sprinkle with Cayenne
pepper.
3. Place the toast on a plate and heat.
approx 1
1
/
2 -2
1
/
2 min. 100 P
Tip: You can vary this recipe according to your
taste. For example, you can use fresh mushrooms
and grated cheese or cooked ham, asparagus
and Emmental cheese.
SOUPS AND STARTERS
MEAT, FISH AND POULTRY
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