AEG BOCSEM Libro delle Ricette Scaricare il pdf (Pagina 7)

– Time in the steamer: 35 minutes

– Shelf position: 2

FISH/MEAT

Fish terrine

Ingredients:

Serves 8

• 200 g smoked salmon

• 400 g salmon fillet

• 3 tbsp lemon juice

• 1 egg white

•250 g cream

• 1 bunch of dill

•Salt

• Pepper

Method:

Drizzle two tablespoons of the lemon

juice over the smoked salmon and season

with salt and pepper. Line the terrine

mould with the slices of smoked salmon.

The slices should hang over the side of

the terrine. Puree the salmon fillets very

finely with 1 tablespoon of lemon juice

and the egg white. Mix the cream with the

pureed salmon mix until you obtain a

creamy consistency. Season with salt and

pepper. Pour half of the mixture into the

prepared terrine mould. Add the chop-

ped dill to the remainder of the mixture

and pour this into the mould. Cover the

terrine with slices of the salmon which

were hanging over the sides.

– Amount of water to be put into the wa-

ter drawer: 400 ml

– Time in the steamer: 40 minutes

– Shelf position: 2

Poached Fish (Trout)

Ingredients:

• 4 trout, approximately 250 g

•Salt

• Pepper

• Lemon juice

Method:

Wash and dry the trout. Then drizzle them

with lemon juice both inside and outside.

Leave the juice to soak in for a time and

then season with salt and pepper. Place

the fish into a casserole dish with a perfo-

rated insert.

– Amount of water to be put into the wa-

ter drawer: 400 ml

– Time in the steamer: 30 minutes

– Shelf position: 2

Small Pike dumplings in a lemon and

thyme sauce

Ingredients:

Serves 4

Dumplings:

• 70 g white bread with the crusts trim-

med

• 200 ml cream

• 1 onion

• 2 tbsp butter

• 350 g fillet of pike

•1 egg

• 1 pinch of nutmeg

•Salt

• Pepper

Sauce:

• 1 tsp sugar

• 200 ml of white wine

• 2 sprigs of lemon thyme

• 200 ml double cream

• 1 ½ tsp (level) cornflour (starch)

• 1 lemon, a little zest and approximately

2 tbsp of juice

•Salt

• Pepper

Preparing the dumplings:

Dice the white bread, soak it with the

cream and leave to chill. Chop the onion

finely and fry it in the butter until it be-

comes transparent. Mix the fillet of pike

with the chopped onion, the diced white

bread and the cream. Add the egg and

spices and puree it. Leave it to chill for a

short time. Shape the fish mixture into

(long) dumplings using a tablespoon

which has been dipped in hot water and

cook them in the steamer. Serve with rice

or potatoes.

Preparing the sauce:

Caramelise the sugar, add the wine and

lemon thyme and bring to a boil. Mix the

cream and cornflour together. Add this to

the mix stirring continuously and bring it

to a boil. Add the lemon zest and juice

and then season. Remove the lemon

thyme.

ENGLISH

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