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

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Colourful fish brochette 1 2 3 4 Cut the pepper in half, remove the stalk, seeds and white membranes, then cut into 3 cm squares. Cut the stalk off the top of the courgette, then cut it into slices 15 mm thick. Thread cubes of salmon, pieces of pepper and slices of courgette on to short skewers, alternating between salmon, pepper and courgette, then season. Put the skewers on the stainless steel tray. Put the stainless steel tray into the cold cooking space at level 2. <strong>Steam</strong> 100 °C, 15 minutes. Short skewers Stainless steel tray, ⅔ GN 1 yellow pepper 1–2 courgettes 300 g salmon fillet, cut into 3 cm cubes Salt Pepper Preparation: 15 minutes | Cooking: 15 minutes 34 35 Fish Poultry Meat
Veal fillet coated in herbs 1 2 3 4 5 6 Pull the parsley, chervil, thyme, marjoram and tarragon leaves off the stalks and chop them; finely chop the chives. Mix the herbs with a little olive oil. Put a piece of cling film 20 cm longer than the fillet on to the work surface and lay the herbs along the middle of the cling film, in a row that is the same length as the veal. Season the fillet with salt and pepper, turn it over in the herbs and wrap it in the cling film. Wrap this parcel in aluminium foil, sealing the ends up well. Put the wrapped fillet on to the stainless steel tray. Put the stainless steel tray into the cold cooking space at level 2. <strong>Steam</strong> 100 °C, 40 minutes. For the herb jus, sweat the onion and herbs in the butter, pour in the port and allow to reduce by half, then add the veal stock, bring to the boil and leave to simmer for 10 minutes. Pour the sauce through a sieve. Take the fillet out of the cooking space, leave to rest for a few minutes, remove the foil and film, then slice it up. Pour a little of the herb jus on to the plate and arrange the fillet on top. Stainless steel tray, ⅔ GN 50 g mixed herbs: parsley, chervil, thyme, marjoram, tarragon, chives Olive oil 600 g fillet of veal, centre cut Salt Pepper Herb jus 1 small onion, finely diced 2 tbsp mixed herbs: parsley, chervil, thyme, marjoram, tarragon, chives 1 tbsp butter 1 dl port wine 2 dl brown veal stock Preparation: 30 minutes | Cooking: 40 minutes 36 37 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 18 and 19: Fish rolls 1 2 Season the lemon sol
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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