DE DIETRICH DOP1190 - Manual (Page 24)

EN
24
SOME ICS RECIPES
F Fiis sh h
Black sea bream with dry cider:
1 bream weighing 1.5 kg.
500 g button mushrooms.
2 sour apples.
2 shallots.
2 tablespoons heavy cream.
100 g butter.
1/2 litre cider. Salt, pepper.
Gut and scale the fish. Place it in a buttered dish on the finely minced shallots and sliced mushrooms.
Add the cider, salt and pepper and a few dollops of butter. Place in the oven. Cut the unpeeled apples
into quarters and simmer them in the butter. When cooking is complete, transfer the fish to a warm
dish, strain the juice and deglaze the dish with the cream. Add the cream to the juice, serve with apples
and mushrooms.
S Sttu uffffe ed d v ve eg ge etta ab blle es s
Leftovers from pot au feu, leg of lamb, pork roasts, and roasted poultry can be finely chopped
for an excellent base.
F Flla ak ky y p prra alliin ne e a ap pp plle e tta arrtt::
1 flaky pastry crust rolled and pricked with a fork.
200 ml cream brought to a boil with a vanilla bean.
2 beaten eggs with 30 g sugar, add the cooled cream.
2 apples cut into cubes rolled in 70 g crushed pralines.
Add cream and apples to crust. Place in the oven.
P Po ou un nd d c ca ak ke e w wiitth h c ciittrru us s ffrru uiitts s
Caramel: 20 lumps of sugar ( 200g)
Cake: 4 eggs
200 g granulated sugar
200g flour
200 g good butter
2 teaspoons baking powder
Fruit: 1 small can of citrus fruits in syrup.
Drain the fruit. Prepare a caramel icing. When it has taken on colour, turn it out into a cake pan;
tip it around to distribute the caramel. Let cool. In the bowl of an electric blender, mix the
softened butter with the sugar. Add the whole eggs one at a time, then the sifted flour. Finish
with the baking powder. Place the citrus sections in a flower pattern on the caramel icing. Pour
in the batter. Place in the oven on the “CAKES” setting. Unmould in a pretty dish and serve
cold. Other fruits can be used, such as apples, pears or apricots.