39
and place in the fridge. Roll half a slice of
bacon around each prune and each sausage,
holding in place with a cocktail stick.
Place the hot, cooked potatoes on the table
with the bowl of prepared crème fraîche and
raclette cheese.
Plug in the appliance and slide in the mini-pan
with a slice of cheese. Use the upper cooking
plate to cook the prunes and sausages.
Ham or other cooked meats can be added to
accompany this dish.
F
OUR CHEESE RACLETTE
For 4 people:
200 g Gorgonzola, 200 g
Mozarella, 200 g Emmenthal, 200 g raclette
cheese, 2 bunches spring onions, 400 g
broccoli, 4 tomatoes, 100 g Parma ham, 100 g
salami, 200 g Dublin Bay prawns, 1 cup
artichoke hearts, 1 cup mini corn-on-the-cob,
1 cup sliced peppers, lightly toasted white bread
Slice the cheese.
Wash the spring onions and cut into small
pieces, Separate the broccoli florets, then
cook the onions and broccoli in boiling water
for 10 minutes. Keep hot. Cut the tomatoes in
half and place on the grill. Slice the ham and
salami finely and serve. Cook the prawns in a
court-bouillon or in a frying pan. Serve with the
cheese.
Place the ingredients on the table with the
artichoke hearts, mini corn-on-the-cob, peppers
and toast. According to taste, melt the cheese
of your choice with the raclette appliance and
eat with the accompanying garnishes.
Pierrade
®
cooking stone function:
Turn off the appliance before the end of the
meal: the stone will remain hot for at least
10 minutes, the last pieces of food will continue
to cook.
B
ASIC
P
IERRADE
®
Beef (rumpsteak, fillet steak), chicken or turkey
breast, veal fillet
F
ARMER
’
S
P
IERRADE
®
Thinly sliced beef, cushion of veal, lamb fillet,
poultry (duck or turkey)
S
EAFOOD
P
IERRADE
®
Monkfish or sea bass fillets, prawns or salmon,
scallops, crayfish medallions
G
OURMET
P
IERRADE
®
Prawns, scallops, salmon or sea bass fillets,
beef fillet, pork filet mignon, duck breast fillet
F
RUIT
P
IERRADE
®
Oranges, apples, bananas, apricots
Cook slices of fruit on the stone. Drizzle melted
chocolate, fruit coulis and whipped cream over
the fruit on your plate.
Grill function:
S
OLE
AND
PRAWNS
GRILLED
WITH
CHIVE
BUTTER
For 4 people:
4 small skinned sole, plaice or
dab fillets, prawns or large shrimps, fines herbes
(thyme, parsley…), chives, oil, salt, pepper
Wash the fish and drain. Arrange on a large
plate and sprinkle with salt, pepper, herbs and
chives. Keep chilled in the fridge.
Prepare the chive butter: using a fork, mix the
softened butter with the juice of 1/2 a lemon,
finely chopped chives, salt and pepper. Roll
the butter by hand to form a sausage shape,
wrap in cling-film and place in fridge for 1 hour
to firm up.
Preheat the appliance and cook the lightly
oiled prawns and fish.
Place the chive butter in a dish on the table.
Serve with potatoes or rice.
M
IXED GRILL
Per person:
1 lamb chop, 1 lamb’s kidney,
1/2 slice lamb’s liver, 1 chipolata sausage,
1 slice smoked bacon, 1 tomato, 1/2 onion, oil,
ground coriander et cumin, salt, pepper
Preheat the appliance and cook the meat and
vegetables. Serve with chips, crisps or a salad.
P
RAWNS
AND
SHRIMPS
WITH
MAURESQUE
SAUCE
For 4 people:
8 to 12 prawns, 16 large shrimps,
lemons or limes.
Mauresque sauce: 2 egg yolks, 2 glasses of
olive oil, 1 teaspoon mustard, 1 shallot, 1 clove
of garlic, 1 lime, 1 tablespoon crème fraîche,
1 teaspoon paprika, 1 tablespoon tomato puree,
1/2 teaspoon harissa, salt, pepper
Prepare the mauresque sauce: crush the
shallot and the garlic well. Place in a large bowl
with the salt, pepper, mustard and egg yolks.
Mix well and then add the oil a little at a time
to make a mayonnaise. Blend in the lime juice,
crème fraîche, paprika, tomato puree and
harissa. Keep in the fridge.
Preheat the appliance. Cut the shells of the
prawns and shrimps and open out. Grill.
Decorate with lemon or herbs and serve with
the mauresque sauce.
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