Electrolux EB4SL70 Recipe Book page 52

52 www.electrolux.com
• Shelf position: 2
• The dish can be served warm or cold
with a combination of leek and
courgette sauce.
13.6 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: 2
• The dish can be served warm or cold
with a combination of leek and
courgette sauce.
13.7 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: 2
• The dish can be served e.g. with fish or
shrimps.
13.8 Apples
Ingredients:
• 2 ripe apples, medium size, around
350 g (e.g. Golden delicious)
• 1 star anise
• 1 vanilla pod, cut in pieces
Method:
Wash and peel the apples. Then cut them
in quarters or in eight pieces and remove
the core. Put the apples in a vacuum bag
and add the star anise and vanilla pod.
Vacuum seal and cook.
• Time in the appliance: 20 minutes
• Shelf position: 2
• The dish can be served warm or cold,
with English crème or ice cream.
13.9 Red wine pears
Ingredients:
• 2 ripe pears, around 300 g
• 2 glasses of red wine, around 300 ml
(e.g. Cabernet Franc)
• 1 teaspoon sugar
• 1 pinch of cinnamon, 1 clove - optional
Method:
Put the wine in a pot and boil it until it
becomes a bit denser and reduced for
about half of the amount (about 8 – 10
min on high power). Then let it cool. Wash
and peel the pears, cut them in halves and
remove the core. Put all the ingredients in
a vacuum bag. Vacuum seal and cook.
• Time in the appliance: 15 minutes
• Shelf position: 2
• The dish can be served warm or cold,
with dish English crème or ice cream.
13.10 English crème
Ingredients:
• 250 ml fresh cream
• 250 ml milk
• 140 g egg yolks (around 8 - 10 egg
yolks)
• 140 g sugar
• 1/2 vanilla pod
• 1 orange and 1 lemon peel for flavor