Fritel FG 2970, Инструкция по эксплуатации

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Fish fondue (6 p)
Ingredients
1,5L water • 300ml dry white wine • 3-4 fish stock cubes • 1-1,5kg fish: salmon fillet,
monkfish, sea bream, ... • 3 tsp olive oil • 2 tsp pink pepper • 1 bunch of dill • juice of
1 lemon • Sauces: mayonnaise, tartare, cocktail and optionally hollandaise or butter
sauce.
Preparation
•
Cut the fish into small pieces, put them on a plate, sprinkle with olive oil, pink
pepper and dill. Also sprinkle some lemon on the monkfish and sea bream. Cover
with foil and let it rest for about 30 min. in the fridge.
•
Put all ingredients for the stock in the FRITEL Culinary Fondue & Grill and boil.
•
Fill the sieves with the fish and let it cook for a few minutes in the stock.
TIPS from the FRITEL Chef:
•
Add some cream to the stock to make it more festive.
•
Use lobster stock and choose crustacean (scampi, crayfish, lobster, ...), and use
thyme instead of dill and lemon.

Wine fondue with fruit (6 p)
Ingredients
1-2L of sweet white wine or porto

To taste: cinnamon stick, cloves, star aniseed,
vanilla pod ...

Fruit: peaches, apricots, pears, apples, pineapple, ...
Preparation
•
Boil the white wine /porto in the FRITEL Culinary Fondue & Grill (position I), and
add to taste the extra ingredients. Let it simmer gently.
•
Cut the fruit in small pieces and put them on a plate. To taste you can also drizzle
some honey on top.
•
Stick the fruit on the fondue forks and dip them into the warm wine/porto until
they are ready to taste.
TIPS from the FRITEL Chef:
•
Serve the warm fruit with melted chocolate, mascarpone, ice cream, (cinnamon)
cream, ...