Recipe Book

1. AUTOMATIC PROGRAMMES
The dishes are divided into several cate-
gories in the: Cookbook
•Fish
• Poultry
•Meat
• Oven Dish
• Pizza, Pie and Quiche
• Cake, Pie and Cookies
• Bread and Rolls
• Vegetables
• Custards and Terrines
• Side Dishes
• Full Menu
1.1 Fish
Cod Fish
For 4-6 people.
Ingredients:
• 800 g dried cod
• 2 tablespoons olive oil
• 2 large onions
• 6 cloves of garlic, peeled
• 2 leeks
• 6 red peppers
• 1/2 tin chopped tomatoes (200 g)
• 200 ml white wine
• 200 ml court bouillon
• pepper, salt, thyme, oregano
Method:
Soak dried cod overnight. Drain the
dried cod the next day and place in a
saucepan with fresh water, place on a
ring and bring to the boil. Then remove
from the ring and leave to cool. Put olive
oil in a pan and heat. Peel onions and
slice finely, crush the peeled garlic
cloves and slice the leeks and wash. Put
together into the hot fat and sauté brief-
ly. Remove cores from the peppers and
cut into strips. Then put into the pan
with the chopped tomatoes. Add white
wine and court bouillon and leave to
simmer for a while. Season with pepper,
salt, thyme and oregano and leave to
simmer in the pan for another 15 mi-
nutes. Take the cooled, dried cod out of
the saucepan and pat dry with kitchen
paper. Remove the skin, bones and all
fins. Flake the fish and place in an oven-
proof dish mixed with the vegetables.
– Time in the oven: 30 minutes
– Shelf position: 1
Fish Fillet
For 4 people.
Ingredients:
• 600-700 g perch-pike, salmon, or sea
trout fillet
• 150 g grated cheese
• 250 ml cream
• 50 g breadcrumbs
• 1 teaspoon tarragon
•parsley, chopped
•salt, pepper
•lemon
• butter
Method:
Sprinkle fish fillets with lemon juice and
leave to marinade for a while, then dab
off surplus juice with kitchen paper. Sea-
son the fish fillets on both sides with salt
and pepper. Then place fish fillets in a
buttered ovenproof dish. Mix together
the grated cheese, cream, breadcrumbs,
tarragon and chopped parsley. Spread
the mixture immediately on the fish fil-
lets and place small knobs of butter on
the mixture.
– Time in the oven: 35 minutes
– Shelf position: 2
Fish in Salt
For 6 people.
Ingredients:
• a whole fish, approx. 1.5-2 kg
• 2 unwaxed lemons
• 1 head of fennel
• 4 sprigs of fresh thyme
• 3 kg rock salt
Method:
Clean fish and rub in the juice of two un-
waxed lemons. Cut the fennel into thin
slices and stuff together with the sprigs
of fresh thyme into the fish. Place half of
2
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