Stuffed Calamari - Electrolux EOC5851AAX Recipe Book

Fillet of Fish
Ingredients:
• 600 - 700 g perch-pike, salmon, or sea
trout fillet
• 150 g grated cheese
• 250 ml cream
• 50 g breadcrumbs
• 1 teaspoon tarragon
• parsley, chopped
• salt, pepper
• lemon
• butter
Method:
Sprinkle fish fillets with lemon juice and
leave to marinade for a while, then dab off
surplus juice with kitchen paper. Season
the fish fillets on both sides with salt and
pepper. Then place fish fillets in a buttered
ovenproof dish.
Mix together the grated cheese, cream,
breadcrumbs, tarragon and chopped pars-
ley. Spread the mixture immediately on the
fish fillets and place small knobs of butter
on the mixture.
– Time in the appliance: 35 minutes
– Shelf position: 2
Cod Fish
Ingredients:
• 800 g dried cod
• 2 tablespoons olive oil
• 2 large onions
• 6 cloves of garlic, peeled
• 2 leeks
• 6 red peppers
• 1 / 2 tin chopped tomatoes (200 g)
• 200 ml white wine
• 200 ml court bouillon
• pepper, salt, thyme, oregano
Method:
Soak dried cod overnight. Drain the dried
cod the next day and place in a saucepan
with fresh water, place on a ring and bring
to the boil. Then take from the ring and
leave to cool.
Put olive oil in a pan and heat. Peel onions
and slice finely, crush the peel garlic cloves
and slice the leeks and wash. Put together
into the hot fat and sauté briefly. Remove
cores from the peppers and cut into strips.
Then put into the pan with the chopped to-
matoes.
Add white wine and court bouillon and
leave to simmer for a while. Season with
pepper, salt, thyme and oregano and leave
to simmer in the pan for another 15 mi-
nutes.
Take the cooled dried cod out of the sau-
cepan and pat dry with kitchen paper. Re-
move the skin, bones and all fins. Flake the
fish and place in an ovenproof dish mixed
with the vegetables.
– Time in the appliance: 30 minutes
– Shelf position: 1
Fish in Salt
Ingredients:
• a whole fish, approximately 1.5 - 2 kg
• 2 unwaxed lemons
• 1 head of fennel
• 4 sprigs of fresh thyme
• 3 kg rock salt
Method:
Clean fish and rub in the juice of two un-
waxed lemons.
Cut the fennel into thin slices and stuff to-
gether with the sprigs of fresh thyme into
the fish.
Place half of the rock salt in a baking dish
and place the fish on top. Place the other
half of the rock salt on the fish and press
down firmly.
– Time in the appliance: 55 minutes
– Shelf position: 1

Stuffed Calamari

Ingredients:
• 1 kg medium-sized squid, cleaned
• 1 large onion
• 2 tablespoons olive oil
• 90 g cooked long grain rice
• 4 tablespoons pinenuts
• 4 tablespoons currants (raisins)
• 2 tablespoons chopped parsley
• salt, pepper
• juice of a lemon
• 4 tablespoons olive oil
• 150 ml wine
ENGLISH 9