Mini Combi Oven - 23
5958 983 01
USA
Fish Terrine
Serves 4
Ingredients:
17 oz fish fillets
4 3/4 oz egg whites
16 oz single cream
1/4 oz salt
1/10 oz pepper
Accessories:
Mixer
Glass loaf terrine
1
Chop the fish fillets finely in the mixer (cutting
blade).
2
Then add the egg whites. Add salt and pepper.
Mix well (still using the mixer).
3
Add the single cream and mix (still using the
mixer)..
4
Pour the mixture into the terrine.
5
Cook at 300°F on the third shelf for 40 to 45 min
at the hot air cooking setting.
6
Serve hot with a fish sauce or cold with
mayonnaise.
Note:
If you use ramekins, the cooking time is 20 to 30 min.
Cooking method
Ventilation
Water
Convection heat
open
/
T°
Level N°
Cooking time
300°F
3
40 to 50 min.
Trout in white wine sauce
Serves 4
Ingredients:
4 medium trout
1 tablespoon chopped shallots
1 tablespoon lemon juice
2 oz dry white wine
Salt, pepper
2 tablespoons crème fraîche
1 egg yolk
1 tablespoon chives
Accessory:
Ovenproof glass or porcelain dish
1
Clean out the trout through the gills.
2
Coat the base of the dish with the very finely
chopped shallots.
3
Arrange the trout on the bed of shallots.
4
Pour on the lemon juice and white wine.
5
Season and cover.
6
Cook on the fourth shelf for 15 to 20 min at the
Low steam cooking setting.
Cooking method
Ventilation
Water
Low steam
closed
yes
T°
Level N°
Cooking time
/
3
15 to 20 min.
