Table of Contents
Advertisement
Programmes
en
Programme 3: Escalivada
All you need in order to configure the oven for this
recipe is the weight of the prepared vegetables.
Ingredients for 4 portions
2 ripe tomatoes, medium
■
2 spring onions
■
1 aubergine
■
1 red pepper
■
4 green peppers
■
Salt
■
Olive oil
■
Preparation
Cut the onions and aubergines in half lengthways.
1.
Place the cut surfaces on the tray so that they do not
dry out in the heat.
Add the tomatoes whole.
2.
Cut the red peppers into four or eight strips.
3.
Cut the green peppers into two or four strips.
4.
Weigh the washed and cut vegetables so that you
5.
can set the weight on the oven.
Place all the vegetables on the baking tray, sprinkle
6.
them with salt and drizzle oil over them. Place in the
oven and set the programme.
Accessories and requirements
Universal pan: Shelf position 3.
Tip: It is important to cut the vegetables into strips or to
halve them so that they are cooked all the way through.
32
Programme 4: Gilthead bream in salt
All you need in order to configure the oven for this
recipe is the weight of the sea bream.
Ingredients for 2 portions
Sea bream, 600 g
■
1.5 - 2 kg coarse salt
■
Preparation
Weigh the washed sea bream so that you can set
1.
the weight on the oven.
Sprinkle coarse salt over the baking tray – use more
2.
salt for a bigger fish.
Place the washed sea bream onto the salt and
3.
sprinkle the rest of the coarse salt over the entire
fish. For a firmer salt crust, sprinkle water over the
salt.
Place in the oven and set the programme.
4.
Accessories and requirements
Universal pan: Shelf position 3.
Tips
Tell the fishmonger that you are going to cook the
■
fish with a salt crust.
Serve with a sauce or side dish.
■
Advertisement
Table of Contents
