Recipe Book

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.
• Time in the appliance: 30 minutes
• Shelf position: 1
Fish in Salt
Ingredients:
• a whole fish, approximately 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
unwaxed lemons.
Cut the fennel into thin slices and stuff
together with the sprigs of fresh thyme into
the fish.
Place half of 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 appliance: 55 minutes
• Shelf position: 1
Stuffed Calamari
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 onion, chop finely and sweat with two
tablespoons 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 tablespoons 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 it in
the appliance.
• Time in the appliance: 60 minutes
• Shelf position: 1
Steamed Fish
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.
ENGLISH
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