Recipe book Steam S (PDF / 3.0 MB) - V-ZUG Ltd

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Fish rolls 1 2 Season the lemon sole fillets with salt and pepper. Spread the rocket and pine nuts on the fish fillets, roll the fillets up from the pointed end, then secure them with toothpicks. Grease the perforated cooking tray and put the fish rolls in it. Put the perforated cooking tray into the cold cooking space at level 2. Steam 80 °C, 10 minutes. Toothpicks Perforated cooking tray, ⅔ GN 8 lemon sole fillets Salt Pepper 100 g rocket 20 g pine nuts Tips Greasing the cooking tray prevents the fish rolls from sticking to it. To make the dish more colourful, use 4 red and 4 white fish fillets. Preparation: 15 minutes | Cooking: 10 minutes 30 31 Fish Poultry Meat
Steamed fish fillets Porcelain dish, ½ GN 1 2 3 4 Peel the tomatoes and cut out the stalks. Quarter the tomatoes, remove the seeds and pulp, then dice the remaining flesh. Sweat the shallots and garlic in the olive oil, then stir in the thyme and oregano. Place layers of fish fillet, courgette, mushroom and tomato into the greased porcelain dish, adding a little of the shallot mixture at each stage, season with salt and pepper, then drizzle with the white wine. Put the porcelain dish into the cold cooking space at level 2. Steam 100 °C, 20 minutes. Tip To peel tomatoes: cut a cross into the top of each tomato, use a slotted spoon to lower them into boiling water until the skin starts to come away, then rinse the tomatoes in cold water and peel them. 2 medium-sized beef tomatoes 1–2 shallots, finely diced 1 small clove of garlic, finely diced 3 tbsp olive oil Thyme sprigs, leaves pulled off Oregano, fresh or dried 500 g fillets of fish 2 courgettes, finely sliced 150 g mushrooms, sliced Salt Pepper White wine for drizzling Preparation: 30 minutes | Cooking: 20 minutes 32 33 Fish Poultry Meat
Page 1: Recipes for the Steam S Recipes for
Page 4 and 5: Delicious recipes
Page 6 and 7: General information Healthy cooking
Page 8 and 9: Accessories Operating the appliance
Page 10 and 11: Notes and abbreviations Ingredients
Page 12 and 13: Zander and salmon terrine 1 2 3 4 5
Page 14 and 15: Game terrine 1 2 3 4 5 6 7 8 The da
Page 16 and 17: Vegetable terrine Italia 1 2 3 4 5
Page 20 and 21: Colourful fish brochette 1 2 3 4 Cu
Page 22 and 23: Beef stroganoff Porcelain dish, ½
Page 24 and 25: Lime chicken breast Perforated cook
Page 26 and 27: Minced-meat and savoy rolls Perfora
Page 28 and 29: Stuffed potatoes 1 2 3 4 5 Leaving
Page 30 and 31: Risotto variations Porcelain dish,
Page 32 and 33: Lentils with semolina gnocchi Porce
Page 34 and 35: Vegetable
Page 36 and 37: Spring vegetables 1 2 3 4 Cut the e
Page 38 and 39: Colourful bean platter 1 2 3 Cut th
Page 40 and 41: Mediterranean vegetables 1 2 3 4 Cu
Page 42 and 43: Orange and caramel flan 1 2 3 4 5 F
Page 44 and 45: Plums in red wine 1 2 3 Cut the plu
Page 46 and 47: Own recipes Own recipes

Recipe book Steam S (PDF / 3.0 MB) - V-ZUG Ltd

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