Gastroback 42559 Design Raclette - Fondue - Set - Manual (Page 17)

Raclette
The hearty mixture makes the difference: Spinach with Gorgonzola
Serves 4
• 800 g potatoes
• 800 g leaf spinach
• 250 g Gorgonzola cheese
• 2 cloves of garlic
• 3 shallots
• 45 g butter
• 50 ml cream
• 6 tablespoonful olive oil
• 2 tablespoonful lemon juice
• salt and pepper to taste
• one pinch of nutmeg
Wash potatoes and cook for ca. 20 minutes until done. In the meanwhile, remove stalks from
the spinach, wash and leave to drain. Peel shallots and garlic and cut to small cubes. Roast
shallots in olive oil until they are transparent. Add butter, garlic and spinach and, while stirring,
bring the mixture to the boil. Mix cream and lemon juice and add salt, pepper, and nutmeg.
Pour off the water, peel, and slice the potatoes. Slice the cheese.
Raclette
A tasty experience: Leek-Coalfish with Coconut Cream Cheese
Serves 4
• 800 g coalfish filet
• 2 large leek stalks
• 200 g cream cheese
• 120 g Emmentaler cheese
• 1 lemon (non-treated)
• 100 g coconut crème, salt and pepper
Wash leek thoroughly with lukewarm water and cut to rings. Steam leek rings for ca. 7-8
minutes. Wash the coalfish filets, dab dry, and cut to cubes.
Wash the lemon with hot water, and wipe dry. Thereafter rasp the lemon peel and press the
juice from the lemon. Spread lemon juice on the fish cubes. Mix cream cheese, coconut crème,
and rasped Emmentaler cheese with rasped lemon peel and 1 ½ tablespoonful of lemon juice.
Season with salt and pepper to taste. Mix leek and coalfish and season with salt and pepper.
Pre-heat your Raclette. Add 2 tablespoonful of leek/fish mixture to each pan and bake for ca.
7-8 minutes. Then spread 1 tablespoonful of the cheese mixture on it. Bake until the cheese is
melted.
Enjoy your meal!
37