Blanco BOSE 69PX, Руководство по установке, Страница: 30 / 32

29
SOME RECIPES
EN
VEGETABLES
Tomatoes stuffed with
goat’s cheese.
8 tomatoes
300g of fresh goat
’s cheese
4 soup spoons of olive oil
1 small bunch of fine herbs (chives or basil)
salt, pepper.
Wash the tomatoes, take off the top and carefully take out the pulp.
Turn them over to let them drain well.
With a fork, mix the cheese and olive oil, add the finely chopped herbs, salt and pepper.
Replace the tops and arrange them on a plate. Put them in the oven.
Serve hot on a bed of green salad.
FISH
Black sea bream with dry cider: 1 x 1.5 kg sea bream.
500 g button mushrooms.
2 sour apples.
2 shallots.
2 tablespoons heavy cream.
100 g butter.
1/2 litre cider. Salt, pepper.
Gut and scale the fish. Place it in a buttered dish on the finely minced shallots and
sliced mushrooms. Add the cider, salt and pepper and some cubes of butter. Put it in the oven.
In the butter cook the unpeeled quartered apples. When cooking is complete, transfer the fish to
a warm dish, strain the juice and deglaze the dish with the cream.
Add the cream to the juice, serve with apples and mushrooms.
ROAST BEEF Sauces
PARSLEY SAUTERNES with ROQUEFORT Sauce:
Cook two tablespoons of snipped shallots in butter until translucent.
Add 10 cl Sauternes, let it evaporate.
Add 100 g Roquefort, let it melt slowly.
Add 20 cl liquid cream, salt, pepper. Bring to a boil.
COGNAC with PINK PEPPERCORN Sauce:
Cook 2 tablespoons of sliced shallots in butter until translucent.
Add 15 cl Sauternes, let it evaporate.
Add 1 egg yolk, 1 spoon ketchup, 200 g butter. Salt, pepper.
While whisking, add 3 spoons Cognac and 1 teaspoon of crushed pink peppercorns.
PEAR with CRESS Sauce:
Cook 1 pear, covered in white white. Drain, maxh/liquidise.
Scald 1/2 bunch of cress, drain, chop.
Cook 1 tablespoon of chopped shallots in butter until translucent.
Moisten with the cooking win. Allow to evaporate.
Add the pear, the cress and 20 cl of pouring cream.
Add salt, pepper, let simmer.
Place in the oven. Cut the unpeeled apples into quarters and simmer them in the butter. When
cooking is complete, transfer the fish to a warm dish, strain the juice and deglaze the dish with
the cream.
Add the cream to the juice, serve with apples and mushrooms.