Cuisinart PL60BE Manual De Instrucciones página 34

MONKFISH CHEEKS WITH DRIED APRICOTS
24 trimmed monkfish cheeks
24 large dried apricots
15 cl of olive oil
1/2 crystallised lemon in salt
1/2 bunch of fresh coriander
1 tsp of green tapenade
6 branches of rosemary whose leaves have been removed
2 red onions cut into petals
12 small bay leaves
Salt and freshly ground pepper
• Blend the olive oil, whole lemon, coriander leaves and tapenade.
• Marinate the monkfish cheeks and apricots in the mixture for 2 hours.
• Thread onto each rosemary branch, 5 monkfish cheeks alternating with apricots and red onion petals.
• Thread a bay leaf on each side.
• Switch on the appliance and preheat both plates.
• lace the skewers on the plates and cook each side for 3 minutes.
• Season while cooking.
CRISPY POTATOES
4 large Manon potatoes
10 cl of sunflower oil
1 tbsp of breadcrumbs
2 tbsp of sweet paprika
1 tbsp of garlic puree
2 tbsp of powdered shallots
1 tbsp of potato starch
2 tbsp of dried thyme
Salt and pepper
• Cut the potatoes into wedges. Wash them in warm water and dry them on a cloth.
• In a salad bowl, mix the potato wedges with 5 cl of oil.
• Coat the wedges with a mixture of breadcrumbs, paprika, garlic, shallot, thyme and starch. Set aside
for 5 minutes.
• Turn on the appliance and preheat the griddle plate. Place the potatoes on the greased griddle plate
with the remainder of the oil.
• Brown the potatoes for about 10 minutes per side.
• Season at the end of the cooking.
• Serve in a paper cone.
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