Recipe Book

• 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.
Wash spring onions and slice finely. Peel garlic
cloves and cut into pieces. Mix onions and garlic
with the chopped tomatoes.
Sprinkle salmon 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 appliance: 35 minutes
• Shelf position: 3
Jansons Temptation
Ingredients:
• 8 - 10 potatoes
• 2 onions
• 125 g anchovy fillets
• 300 ml cream
• 2 tablespoons breadcrumbs
• pepper
• freshly chopped thyme
• 2 tablespoons butter
Oven Recipe Book
12