Place the bowl with the fish terrine over the tray with the red
beets, and place the bowl with the olive dumplings on top.
Cover with the lid and place the tower into a deep baking
tray on the bottom grid in an oven preheated to 155 °C.
Cook for 25 minutes.
INGREDIENTS:
•
3 trout fillets
•
1 dl heavy cream
•
1 teaspoon cognac or brandy
•
pinch of ground nutmeg
•
white pepper
•
salt
•
1 tablespoon butter
•
10 shrimps, heads removed
•
olive oil
•
10 dag smoked salmon
Skin the trout fillets. If there are bones in the fish meat,
remove them with tweezers. Finely cube the fillets and
process them in a blender. Add the heavy cream, cognac,
nutmeg, salt and pepper, and process thoroughly into a
pâté. Fry the shrimp in olive oil.
Grease soufflé ramekins with butter. Use porcelain,
silicone, or aluminium ramekins. Make sure the ramekins
are not taller than the edge of the Steam Tower bowl.
Spread a thin layer of the fish pâté on the bottom of
each ramekin. Then, place a slice of salmon over it. Add
another layer of the fish pâté, then a layer of shrimps,
followed by another layer of fish pâté and another layer
of salmon. Finish with a layer of fish pâté. Cover the
ramekins with cling film and then with aluminium foil, and
place them in the middle perforated bowl.
Fish terrine
MIDDLE
STEAMER
INGREDIENTS:
•
2 small red beets
•
1 sprig rosemary
•
1 tablespoon olive oil
•
1 tablespoon red wine
•
salt, 3 peppercorns, a pinch of cumin
•
1 dl water or vegetable stock
Peel the red beets and cut it into sticks (like French fries).
Place the beet sticks in the bottom non-perforated tray
and add the remaining ingredients.
Red beets with rosemary
LIQUID
HOLDER
INGREDIENTS:
•
3 dl milk
•
1 teaspoon butter
•
a pinch of salt
•
12 dag semolina
•
1 egg
•
pinch of oregano
•
8 black olives, stoned
Cook the semolina in salty boiling water. Cook over
moderate heat for 3 minutes, stirring constantly. Then,
add butter. Let the semolina cool down. Add the egg and
oregano and mix into compact dough. If the dough is too
dry, add another egg.
Split the dough into four parts. Form balls and press an
olive into each one. To make shaping the dough into balls
easier, wet your fingers with water. Place the dumplings
into the top, largest perforated bowl.
Olive dumplings
TOP
STEAMER
155°C
25 min
9
Healthy steaming
Summary of Contents for Vitaway ST01
Page 1: ...HEALTHY STEAMING GORENJE STEAM TOWER ST01 CULINARY GUIDE gorenje com ...
Page 6: ...FISH ROLLS BUCKWHEAT GROATS KASHA WITH OLIVES CRÈME CARAMEL 6 Healthy steaming ...
Page 8: ...FISH TERRINE OLIVE DUMPLINGS RED BEETS WITH ROSEMARY 8 Healthy steaming ...
Page 12: ...SWISS CHARD STEAK VEGETABLE PILAF LEAVENED BREAD DUMPLING WITH PRUNE 12 Healthy steaming ...
Page 16: ...www gorenje com ...
