33
F
I
S
H
For the base
1/2 kg hake in four pieces
3 “piquillo” peppers
Cling-film
Aluminium paper
For the stuffing
250 gr shrimps
1 onion chopped
250 gr mushrooms
100 ml olive oil
2 garlic cloves
3 or 4 drops of Tabasco
(optional)
Salt and pepper
For the sauce
150 gr onions
150 gr natural crushed
tomatoes
100 ml olive oil
50 ml brandy
150 ml white wine
200 ml water
3 or 4 heads of shrimps
2 garlic cloves
Fresh tarragon Salt and pepper
Peel the shrimps and set aside the meat for the stuffing and the heads for the sauce.
For the stuffing:
sauté the onion, garlics and chopped mushrooms in the oil using the Grill
Menu with the lid off for 5 minutes. When the onion is transparent add the shrimp meat,
season and stir fry. Grind it all and set aside.
For the base:
Cut a big rectangle of cling-film and paste with oil. Flatten out the fish so
that it is as thin as possible and season. Place on the film a layer of fish, place on top
strips of peppers and then a layer of stuffing. Then cover again with peppers. Place on
top the other half of the hake.
Make a parcel so that it is very tight. Remove the cling film and wrap in aluminium paper.
Make small holes with a brochette. Place the rack in the tray and then the fish parcels. Set
the Oven Menu for 6 minutes. Remove and set aside.
Sauce:
set the Grill Menu with the lid off for 3 minutes. Place the oil and the heads of
the shrimps and stir fry. Strain it to obtain all the juice. Then, sauté the onions and the
chopped garlic with a bit of oil, stir fry it all using the Grill Menu with the lid off for 5
minutes, until soft. Add the juice obtained from the heads, the tomato, brandy, white
wine, water, chopped tarragon, salt and pepper. Set Grill Menu until it reduces slightly.
Set aside.
To serve:
unwrap the hake and place on a dish accompanied by the sauce.
STUFFED HAKE
Servings: 4
INGREDIENTS
METHOD
GARLIC SHRIMPS
Servings: 4
INGREDIENTS
300 gr frozen peeled shrimps
5 garlic cloves sliced
1/2 cayenne Salt
Pepper Paprika
Olive oil
METHOD
Wash the frozen shrimps with water.
Place all the ingredients in an oven proof dish, such as an earthenware dish, and cover
with oil.
Place the rack in the tray and put the dish with the ingredients on top. Set the Oven Menu
for 15 minutes.
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