Breville VHB109, Руководство пользователя

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11
Cod with a Parmesan Crust and Tomato Sauce
2 tbsp of olive oil
4x cod loins (skinned and boned)
1 ½ slices of white bread (a couple of days
old works best, but not stale)
40g of freshly grated parmesan
The zest of one lemon
The juice of two lemons
25g of butter
A handful of fresh thyme (leaves picked,
storks removed)
½ can of chopped tomatoes
Mixed Italian herbs
½ tsp of sugar
Salt and pepper
1. Roughly tear the bread and put it into the chopping bowl. Then add the parmesan
and lemon zest. Chop for about a minute until the mixture resembles breadcrumbs.
2. Heat the olive oil in a large frying pan on a medium heat and lay the fish in it to that
they are all laying flat on the base of the pan and cover with a lid.
3. Cook for about 3 minutes and then place pieces of the butter around the fish. Pour
in the half of the lemon juice and the thyme leaves. Cook for a further 5 minutes,
depending on the thickness of the fish, until it is cooked. You can test this by gently
testing with a fork to see whether the fish is soft and flaky.
4. In a separate pan slowly heat the tomatoes, and stir in the sugar and the rest of the
lemon juice. Season to taste.
5. Spoon a little of the oil and lemon juice in the frying pan over the fish and then
sprinkle the breadcrumb mixture over.
6. Place the pan under a grill for 1-2 minutes and let the crust turn golden.
7.
The fish tastes delicious served on a bed of risotto with the tomato sauce drizzled
around it.
Tomato and avocado salsa
4 large ripe tomatoes
1 red chilli
½ teaspoon ground cumin
½ teaspoon ground coriander
Juice of 1 lime 1 small red onion
2 medium-ripe avocados (halved, stoned)
2 tablespoons extra virgin olive oil
8 tablespoons of coriander leaves
salt and black pepper
1. Roughly chop the tomatoes, avocado and onion into big chunks and add to the
chopping bowl along with the other ingredients. Chop with quick pulses until all the
ingredients are combined.
2. Serve with tortillas or sliced vegetables.