Electrolux EB4GL70SP Livro de Receitas descarregar pdf (Página 7)

4.2 Poached Fish (Trout)

Ingredients:

• 1 lemon

• fish

Method:

Wash, dry and sprinkle with lemon juice

inside and outside. Leave to soak in for a

while and then season with salt and

pepper. Place the fish in a stainless steel

bowl with a perforated insert.

• Time in the appliance: 30 minutes

• Shelf position: 1

4.3 Small Pike dumplings

Served with lemon and thyme sauce

Ingredients:

Serves 4

Dumplings:

• 70 g white bread with the crusts

trimmed

• 200 ml cream

• 1 onion

• 2 tablespoons butter

• 350 g fillet of pike

• 1 egg

• 1 pinch of nutmeg

• Salt

• Pepper

Sauce:

• 1 teaspoon sugar

• 200 ml of white wine

• 2 sprigs of lemon thyme

• 200 ml double cream

• 1 ½ teaspoon (level) cornflour (starch)

• 1 lemon, a little zest and approximately

2 tablespoons of juice

• Salt

• Pepper

Preparing the dumplings:

Dice the white bread, soak it with the

cream and leave to chill. Chop the onion

finely and fry it in the butter until it

becomes transparent. Mix the fillet of pike

with the chopped onion, the diced white

bread and the cream. Add the egg and

spices and puree it. Leave it to chill for a

short time. Shape the fish mixture into

(long) dumplings using a tablespoon which

has been dipped in hot water and cook

them in the appliance. Serve with rice or

potatoes.

Preparing the sauce:

Caramelise the sugar, add the wine and

lemon thyme and bring to a boil. Mix the

cream and cornflour together. Add this to

the mix stirring continuously and bring it to

a boil. Add the lemon zest and juice and

then season. Remove the lemon thyme.

• Amount of water to be put into the

water drawer: 450 ml

• Time in the appliance: 35 minutes

• Shelf position: 1

4.4 Wiener

Place wiener into a steam dish.

• Amount of water to be put into the

water drawer: 350 ml

• Time in the appliance: 25 minutes

• Shelf position: 1

5. DESSERTS

5.1 Flan Caramel

Ingredients for the mixture:

• 100 g sugar

• 100 ml water

• 500 ml milk

• 1 vanilla pod

• 100 g sugar

• 2 eggs

• 4 egg yolks

Other:

• 6 small soufflé dishes

Method:

Place 100 g sugar in a saucepan and melt

to a light brown caramel. Then add the

water carefully (caution — there is the risk

of burns) and heat until it boils. Cook to a

syrup and immediately pour it into 6 small

soufflé dishes, so that the bottom is

covered with caramel. Put the milk in a

saucepan, halve the vanilla pod and use a

knife to scrape out the seeds and add

these to the milk. Warm the milk to about

90 °C. (Do not let it boil.) Mix eggs and

ENGLISH

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