Recipe Book

the rock salt in a baking dish and place
the fish on top. Place the other half of
the rock salt on the fish and press down
firmly.
– Time in the oven: 55 minutes
– Shelf position: 1
Steamed Fish
For 4 people.
Ingredients:
• 400 g potatoes
• 2 bunches of spring onions
• 2 cloves of garlic
• 1 small tin chopped tomatoes (400 g)
• 4 salmon fillets
•juice of a lemon
• salt and pepper
• 75 ml vegetable stock
• 50 ml white wine
• 1 sprig of fresh rosemary
• 150 ml wine
• 1/2 bunch of fresh thyme
Method:
Wash potatoes, peel, quarter and boil in
salted water for 25 minutes, then drain
and cut into slices. Wash spring onions
and slice finely. Peel garlic cloves and
cut into pieces. Mix onions and garlic
with the chopped tomatoes. Sprinkle sal-
mon fillets with the juice of a lemon and
leave to marinade. Then dry and season
with salt and pepper. Mix vegetables
and potatoes and place in a greased
ovenproof dish, season and place the
salmon on top. Pour vegetable stock
and white wine over, distribute rosemary
and thyme over the top.
– Time in the oven: 35 minutes
– Shelf position: 2
Stuffed Calamari
For 4 people.
Ingredients:
• 1 kg medium-sized squid, cleaned
• 1 large onion
• 2 tablespoons olive oil
• 90 g cooked long grain rice
• 4 tablespoons pinenuts
• 4 tablespoons currants (raisins)
• 2 tablespoons chopped parsley
•salt, pepper
•juice of a lemon
• 4 tablespoons olive oil
• 150 ml wine
• 500 ml tomato juice
Method:
Rub squid intensively with salt and then
wash off under running water. Peel on-
ion, chop finely and sweat with two ta-
blespoons of olive oil until transparent.
Add long grain rice, pinenuts, currants
and chopped parsley to the onions and
season with salt, pepper and the juice of
a lemon. Stuff the squid loosely with the
mixture, sew up the opening. Put four ta-
blespoons of olive oil in a roasting tin
and sear the squid on the ring. Add wine
and tomato juice. Cover the roasting tin
with a lid and put in the oven.
– Time in the oven: 60 minutes
– Shelf position: 1
Stuffed Fish (Trout)
Ingredients:
•1 lemon
•fish
Method:
Wash, dry and sprinkle with lemon juice
inside and out. Leave to soak in for a
while and then season with salt and pep-
per. Place the fish in a stainless steel
bowl with a perforated insert.
– Time in the oven: 30 minutes
– Shelf position: 3
1.2 Poultry
Chicken Legs
For 2-4 people.
Ingredients:
• 4 Chicken legs, 250 g each
• 250 g crème fraîche
• 125 ml cream
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon curry
• 1/2 teaspoon pepper
• 250 g sliced tinned mushrooms
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