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4. Put the mixing tool in place and whip the liquid cream at speed 5 until the desired
texture is achieved.
5. Add all the ingredients except the salmon and mix for 1 minute at speed 3.
6. Spread the slices of salon on a plane surface and on each one of them put some of
the previous mixture and fold them.
Ingredients
1kg fillets hake
70g olive oil
2 cloves garlic
4 small potatoes
1 onion
Paprika and salt to taste
Preparation
1.
Heat the oil in the bowl for 5 minutes, temperature 120°C and speed 1.
2. Lightly fry the garlic for 3 minutes at 100°C and speed 1.
3. After this time, add the paprika and continue to mix at speed 1 with out programming
the temperature.
4. When the ingredients are well mixed, add 400ml of water, the onion and salt and
cook for 30 minutes at 120°C and speed 1-2.
5. In the mean time this is cooking, cut the potato in strips to be cooked in the steam
tray. When the mixture in the bowl creates enough steam put the steam tray on top
and allow to cook for the remaining time.
Ingredients
500g flour
1g margarine
Juice from 3 oranges
For the filling:
1/3 kilo tuna
3 hard boiled eggs
1 tin tomato sauce
1 red capsicum
1 egg yolk for brushing the top
Preparation
1.
Mix the orange juice with the margarine for 2 minutes at 40°C and speed 1-2.
2. When the margarine has melted, add the flour and season to taste and select 2
minutes at speed 10.
3. Add more flour if necessary and leave to settle for half an hour.
4. In the mean time, mix the tuna with the hard boiled eggs, red capsicum and the
tomato sauce.
5. Cut the previously reserved dough in half and flatten with a rolling pin on a floured
surface.
6. Cover a baking dish with baking paper and place half of the flatten dough in this dish.
7. Spread the filling on top of the dough in the baking dish and cover this mixture with
the second half of the dough.
8. Brush with the egg yolk of the egg mixed with one tablespoon of water and prick the
dough with a fork.
9. Cook for 30 minutes in the oven at 200°C.
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