Recipe Book

Fish/Seafood
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.
• Time in the appliance: 30 minutes
• Shelf position: 1
Fish Fillet
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
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.
Steam oven Recipe Book
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