Electrolux Built-In Electric Oven Tips And Recipes page 10

10 electrolux
Cod fish
Settings:
– automatic recipes
Ingredients:
• 800 g dried cod
• 2 tablespoons olive oil
• 2 large onions
• 6 peeled cloves of garlic
• 2 leeks
• 6 red paprikas
• 1/2 tin chopped tomatoes
• 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 oil 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 minutes.
Take the cooled dried cod out of the sauce-
pan and pat dry with kitchen paper. Remove
the skin, bones and all fins. Flake the fish and
place in an ovenproof dish mixed with the
vegetables.
– Time in the oven: 30 minutes
– Oven level: 1
Fish in Salt
Settings:
– automatic recipes
Ingredients:
• A whole fish, approx. 1.5-2 kg
• 2 untreated lemons
• 1 head of fennel
• 4 sprigs of fresh thyme
• 3 kg rock salt (coarse 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 oven: 55 minutes
– Oven level: 1
Stuffed Calamari
Settings:
– automatic recipes
Ingredients:
• 1 kg medium-sized squid, cleaned
• 1 large onion
• 2 tablespoons olive oil
• 90 g long grain rice (cooked)
• 4 tablespoons pinenuts
• 4 tablespoons currants (raisins)
• 2 tablespoons chopped parsley
• Salt, pepper
• Juice of a lemon
• 4 tablespoons olive oil
• 150 ml wine
• 300 ml tomato juice
Method:
Rub squid intensively with salt and then
wash off under running water.
Peel onion, chop finely and sweat with two
tablespoons of olive oil until transparent. Add
long grain rice, pinenuts, currants and
chopped parsley to the onions and season
with salt, pepper and the juice of a lemon.
Stuff the squid loosely with the mixture, sew
up the opening.
Put four tablespoons of olive oil in a roasting
tin and sear the squid on the ring. Add wine
and tomato juice.
Cover the roasting pan with a lid and put in
the oven.
– Time in the oven: 60 minutes
– Oven level: 1
Steamed Fish
Settings:
– automatic recipes
Ingredients:
• 400 g potatoes
• 2 bunches of spring onions
• 2 cloves of garlic
• 1 small tin chopped tomatoes