Recipe Book

• 50 g breadcrumbs
• 3 - 4 tablespoons milk
• 1 onion, chopped
• 1 bunch of parsley, chopped
• 20 g butter
• 1 egg
• salt and pepper
Method:
Clean chicken and dry. Mix oil, salt and
paprika and rub into the chicken.
Stuffing: Mix together breadcrumbs and
milk. Put chopped onion, parsley and
butter into a pan and sweat. Finely chop
heart, liver and stomach and add an egg.
Then mix everything together and
season with salt and pepper.
Place chicken breast down in a roasting
tin, put into the appliance. Turn after 30
minutes. A signal sounds.
• Time in the appliance: 90 minutes
• Shelf position: 1
5. FISH
5.1 Whole Fish
Settings:
Automatic core temperature sensor, core
temperature 65 °C.
Method:
Season fish to taste, insert the core
temperature sensor and place in an
ovenproof dish.
• Shelf position: 1
5.2 Fillet of Fish
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.
Season 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 fillets and place small knobs
of butter on the mixture.
• Time in the appliance: 35 minutes
• Shelf position: 2
5.3 Cod Fish
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 take
from the ring and leave to cool.
Put olive oil in a pan and heat. Peel
onions and slice finely, crush the peel
garlic cloves and slice the leeks and
wash. Put together into the hot fat and
sauté briefly. 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
minutes.
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 ovenproof
dish mixed with the vegetables.
ENGLISH
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