Electrolux EB4GL70SP Kochbuch PDF herunterladen (Seite 6)

3. POULTRY

3.1 Stuffed Chicken Breast

Served with spinach in saffron sauce

Ingredients:

Serves 6

• 400 g spinach leaves, blanched

• A pinch of salt

• 100 g double cream cheese with green

pepper

• Freshly milled black pepper

• 6 chicken breasts

• 2 tablespoons lemon juice

• 1 tablespoon mustard

• 100 ml white wine

• 150 ml light chicken stock

• 1 bundle of saffron

• 150 ml double cream

• 1/2 teaspoon lemon juice

Method:

Set aside 20 – 24 large leaves of spinach.

Squeeze the remaining leaves gently and

chop them coarsely with the rocking knife.

Then mix them with the double cream

cheese and add salt and pepper to

season. Slice a pocket along the chicken

breasts. Stuff this with the spinach mix

and seal the breasts with cocktail sticks.

Drizzle on the lemon juice and rub in the

mustard. Then season lightly with salt and

pepper. Finally, wrap the breasts with the

spinach leaves which you had set aside

earlier. Place the breasts into the

perforated dish and steam with the steam

cooking function. Reduce the white wine

and the stock to about 100 ml in a pan.

Then add the saffron and the double

cream. Season the sauce with lemon

juice, adding salt and pepper if necessary.

Remove the cocktail sticks from the

chicken breasts. Slice the breasts. Pour

some sauce onto the plate and arrange

the chicken breasts on it.

• Amount of water to be put into the

water drawer: 600 ml

• Time in the appliance: 35 minutes

• Shelf position: 1

3.2 Poached Chicken Breast

Ingredients:

• 4 chicken breast fillets, boned

• salt, pepper, paprika and curry powder

Method:

Season the chicken breasts and place in a

glass bowl in the appliance.

• Time in the appliance: 35 minutes

• Shelf position: 1

• Add 450 ml of water into the water

drawer

4. FISH/MEAT

4.1 Fish terrine

Ingredients:

Serves 8

• 200 g smoked salmon

• 400 g salmon fillet

• 3 tablespoons lemon juice

• 1 egg white

• 250 g cream

• 1 bunch of dill

• Salt

• Pepper

Method:

Drizzle two tablespoons of the lemon juice

over the smoked salmon and season with

salt and pepper. Line the terrine mould

with the slices of smoked salmon. The

slices should hang over the side of the

terrine. Puree the salmon fillets very finely

with 1 tablespoon of lemon juice and the

egg white. Mix the cream with the pureed

salmon mix until you obtain a creamy

consistency. Season with salt and pepper.

Pour half of the mixture into the prepared

terrine mould. Add the chopped dill to the

remainder of the mixture and pour this into

the mould. Cover the terrine with slices of

the salmon which were hanging over the

sides.

• Amount of water to be put into the

water drawer: 400 ml

• Time in the appliance: 40 minutes

• Shelf position: 1

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