AEG BS835480WM Receptář stáhnout pdf (Strana 29)

• 600 g turbot (alternatively use other

plat fish)

• 200 g fennel, grated very fine

• 1 teaspoon lemon peel

• 2 tablespoons extra virgin olive oil

• 1 tablespoon soy sauce

• salt, pepper

Ingredients for the sauce:

• 40 g Pernod (or another type of anise

liqueur)

• 180 g cream

• salt, pepper

Method:

Put fish with all other ingredients flatly in

the 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 cook a bit.

Add salt and pepper according to

personal preferences. Arrange fish and

sauce on a plate and serve it with rice.

• Time in the appliance: 30 minutes

• Shelf position: 3

• The dish can be served warm or cold

with a combination of leek and

courgette sauce.

13.7 Carrots with vanilla

Ingredients:

• 400 g carrots, peeled

• 1 pod of vanilla, cut length wise

• 1/2 orange, juice and the peel

• 1 teaspoon butter

• 1/2 teaspoon salt

• 1/2 teaspoon sugar

• 1/2 teaspoon grounded white pepper

Method:

Cut carrots in thin slices (1 - 2 mm) and

mix with all the other ingredients. Put

them evenly flat in the vacuum bag,

vacuum seal and cook.

• Time in the appliance: 40 minutes

• Shelf position: 3

• The dish can be served e.g. with fish

or shrimps.

13.8 Apples

Ingredients:

• 2 ripe apples, medium size, around

350 g (e.g. Golden delicious)

• 1 star anise

• 1 vanilla pod, cut in pieces

Method:

Wash and peel the apples. Then cut

them in quarters or in eight pieces and

remove the core. Put the apples in a

vacuum bag and add the star anise and

vanilla pod. Vacuum seal and cook.

• Time in the appliance: 20 minutes

• Shelf position: 3

• The dish can be served warm or cold,

with English crème or ice cream.

13.9 Red wine pears

Ingredients:

• 2 ripe pears, around 300 g

• 2 glasses of red wine, around 300 ml

(e.g. Cabernet Franc)

• 1 teaspoon sugar

• 1 pinch of cinnamon, 1 clove -

optional

Method:

Put the wine in a pot and boil it until it

becomes a bit denser and reduced for

about half of the amount (about 8 – 10

min on high power). Then let it cool.

Wash and peel the pears, cut them in

halves and remove the core. Put all the

ingredients in a vacuum bag. Vacuum

seal and cook.

• Time in the appliance: 15 minutes

• Shelf position: 3

• The dish can be served warm or cold,

with dish English crème or ice cream.

13.10 English crème

Ingredients:

• 250 ml fresh cream

• 250 ml milk

• 140 g egg yolks (around 8 - 10 egg

yolks)

• 140 g sugar

• 1/2 vanilla pod

• 1 orange and 1 lemon peel for flavor

Method:

Put cream, milk, egg yolks and sugar in a

bowl. Halve the vanilla pod and use a

knife to scrape out the seeds and add

them and the vanilla pod in to the bowl.

Add the fruit peels and whip everything

on low speed until the mixture is

ENGLISH

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