Breville BOV650XLB, Instruction Book

Page: 65 / 156

64
RECIPES
MAPLE SALMON
Function: BAKE
Temperature: 400˚F (205˚C)
Cooking Time: Approximately 15 to 20
minutes
yield: 4 servings
INGREdIENTS
2 lb fresh salmon fillet (900 g), skinned & boned
3 tablespoons (45 ml) pure maple syrup
2 teaspoons (10 ml) Dijon mustard
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 ml) light soy sauce
¼ leek stalk, washed, thinly sliced
1 teaspoon (5 ml) unsalted butter, diced small
Salt and pepper to taste
METHOd
1. In a small bowl combine maple syrup,
mustard, lemon juice, and soy sauce.
2. Place the fresh salmon fillet on the
Breville enamel baking pan, lined with
foil. Roll the foil around the salmon.
3. Spoon the glaze on top of the salmon.
Sprinkle with sliced leek and dot with
butter. Season with salt and pepper.
4. Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to BAKE. Set the TEMPERATURE
to 400F (205C) and set the TIME to
13 minutes (approximately). Press
START/CANCEL button to activate.
5. The fish is done when it is opaque and
flakes easily with a fork.
NOTE
Citric acid, found in foods such a orange,
lemon and lime juice, may damage the
porcelain enamel finish of the baking pan
and broiling rack. When cooking foods
with high citric acid content, we strongly
recommend lining the enamel surfaces
with foil or baking paper to extend the
life of these accessories.
STUFFEd TURKEy BREAST
Function: ROAST
Temperature: 375˚F (192˚C)
Cooking Time: 45 minutes to 1 hour
(approximately)
yield: 6 Servings
INGREdIENTS
One 2.2 pound (1 kg) (approximately)
turkey breast, boneless and skinless
1¾ cups (420 ml) chicken broth
¼ cup (60 ml) unsalted butter
2 tablespoons (30 ml) flour
L cup (90 ml) dry white wine
FILLING
1 cup (250 ml) hot water
4oz (110 g) dried porcini
6 ounces (170 g) thinly sliced pancetta
3 tablespoons (45 ml) olive oil, divided
6 ounces (170 g) crimini mushrooms, sliced
½ tablespoon (7.5 ml) finely chopped
fresh rosemary
½ tablespoon (7.5 ml) finely chopped
fresh sage
2 shallots, finely diced
¼ cup (90 ml) chopped fresh parsley
1 ½ cups (360 ml) fresh crust-less breadcrumbs
(not dry)
PREPARE THE STUFFING
1. Soak porcini mushrooms in hot water
for 30 minutes to soften. Squeeze the
porcini mushrooms, chop and set aside.
Strain the liquid through a paper filter
(a coffee filter). Set aside.
2. Heat 1 tablespoon (15 ml) olive oil in a
medium sized skillet. Fry the pancetta
until crispy (approximately 2 minutes).
Drain on paper towels and chop. Set aside.
3. In the same skillet add 1
tablespoon (15 ml) olive oil and sauté
the crimini mushrooms and shallots
until lightly browned and liquid has
evaporated. Add fresh herbs. Set aside.
4. In a medium sized bowl, combine
the porcini, pancetta, crimini and
breadcrumbs. Set aside.