AEG BS836680AM Receptář stáhnout pdf (Strana 27)

• 4 eggs

• 80 g sugar

• 1 tin mango

Method:

Wash trout, dry and sprinkle with lemon

juice. Place in a bowl. Leave to marinade

for 10 minutes and then season. Peel and

quarter the potatoes, put into a bowl,

season with salt. Place on the shelf in the

appliance and start the programme.

Wash the broccoli, separate into florets

and place in a bowl. Prepare the

Coconut Pudding with mango. Mix milk

and coconut milk. Lightly beat eggs and

sugar and add to the coconut milk. Put

the mixture into 6 mini pudding basins.

Preparation:

Cook potatoes in the appliance (shelf

position 1) for 25 minutes, a signal

sounds. Place the other dishes on the

oven shelves as well (shelf positions 1

and 4) and cook for another 25 minutes.

Brown almonds with the butter on a ring.

To serve, sprinkle almonds over the

broccoli. After cooking, leave the

coconut custard to cool. To serve, drain

mango, puree and use to decorate the

custards. Add 650 + 400 ml of water into

the waterdrawer

• Time in the appliance (min): 25

• Shelf position: 1 + 4

13. SOUSVIDE COOKBOOK

The dishes are divided into several

categories:

• Fish and Seafood

• Poultry

• Meat

• Vegetables

• Fruits

• Custards and Terrines

14. FISH AND SEAFOOD

14.1 Sea Bream Fillet:

For 4 people.

Ingredients:

• 600 g sea bream fillets

• 1 pinch of salt and pepper mixture

• 2 tablespoons extra virgin olive oil

Method:

Put the sea bream, salt and pepper and

oil in a baking pan. Vacuum seal and

cook. The Sea bream fillet dish can be

served optional with olives or capers.

• Time in the appliance (min): 25

• Shelf position: 3

14.2 Turbot with fennel:

For 4 people.

Ingredients for the fish:

• 600 g turbot (alternative use other flat

fish)

• 200 g fennel, grated very finely

• 1 teaspoon lemon peel

• 2 table spoon olive oil

• 1 table spoon soya sauce

• Salt, pepper

Ingredients for the sauce:

• 40 g Pernod (or another type of

aniseed-based liqueur)

• 180 g cream

• Salt, pepper

Method:

Place the fish with all the other

ingredients flat in the vacuum bag,

vacuum seal and cook. After cooking,

remove the fish with the fennel from the

bag, put the juice from the bag in a pan

and bring it to boil, add Pernod and

cream and let it cook for a while. Add salt

and pepper according to personal

preferences. Arrange fish and sauce on a

plate and serve with rice.

• Time in the appliance (min): 30

• Shelf position: 3

14.3 Prawns:

For 4 people.

ENGLISH

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