Recipe Book

After cooking the meat, take it out of the bag,
add the meat juice to the sauce and add some
seasoning. Turn the meat in the parsley and cut
it in 4 pieces. Put the meat on plates and add the
sauce. Sprinkle fleur de sel and coarse black
pepper over everything.
• Time in the appliance: 60 minutes
• Shelf position: 3
• The veal filet can be served e.g. with sautéed
young spring vegetables and mashed potatoes.
Sea bream fillet
Ingredients:
• 600 g sea bream fillets
• 1 pinch of salt and pepper mixture
• 2 tablespoons extra virgin olive oil
Method:
Put all the ingredients in a basket. Vacuum seal
and cook.
• Time in the appliance: 25 minutes
• Shelf position: 3
• The dish can be served optionally with olives,
capers, salt, pepper and oil.
Prawns
Ingredients:
• 500 g big shelled prawns
• minced parsley or few leaves of basil
• 4 tablespoons extra virgin olive oil
• 1 pinch of salt and pepper
Method:
Wash the prawns and remove the tails and
heads. Season them with oil, parsley or basil,
salt, pepper and put in a vacuum bag. Vacuum
seal and cook.
• Time in the appliance: 20 minutes
• Shelf position: 3
• The dish can be served warm or cold with a
combination of leek and courgette sauce.
Turbot with fennel
Ingredients for the fish:
• 600 g turbot (alternatively use other plat fish)
• 200 g fennel, grated very fine
• 1 teaspoon lemon peel
• 2 tablespoons extra virgin olive oil
• 1 tablespoon soy sauce
• salt, pepper
Ingredients for the sauce:
• 40 g Pernod (or another type of anise liqueur)
• 180 g cream
• salt, pepper
Method:
Put fish with all other ingredients flatly in the
vacuum bag, vacuum seal and cook.
After cooking, remove the fish with the fennel
from the bag, put the juice of the bag in a pan
and bring it to boil, add Pernod and cream and
let it cook a bit. Add salt and pepper according
to personal preferences. Arrange fish and sauce
on a plate and serve it with rice.
• Time in the appliance: 30 minutes
• Shelf position: 3
• The dish can be served warm or cold with a
combination of leek and courgette sauce.
Carrots with vanilla
Ingredients:
• 400 g carrots, peeled
• 1 pod of vanilla, cut length wise
• 1/2 orange, juice and the peel
• 1 teaspoon butter
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon grounded white pepper
Method:
Cut carrots in thin slices (1 - 2 mm) and mix
with all the other ingredients. Put them evenly
flat in the vacuum bag, vacuum seal and cook.
• Time in the appliance: 40 minutes
• Shelf position: 3
• The dish can be served e.g. with fish or shrimps.
Apples
Ingredients:
• 2 ripe apples, medium size, around 350 g (e.g.
Golden delicious)
• 1 star anise
• 1 vanilla pod, cut in pieces
Steam oven Recipe Book
36