Unold 58916 Instrucciones De Uso página 24

Set the timer to 10 min After the short beep has
signalled take out the prawns, put them on a
plate and let them cool down
Rinse the apples, quarter and core them. Cut
into fine slices. Peel and chop the onion. Peel 2
oranges and slice into segments.
For the dressing mix tomato ketchup, lemon
juice, yoghurt, mayonnaise, juice of 1 orange,
salt, pepper and curry powder.
Cover the prawns, apple slices, chopped onion
and orange segments with dressing.
Remove the stalk from the chicory heads, rinse
and dry the leaves. Arrange a few larger leaves
on plates. Slices the rest of the leaves finely
and mix with the salad. Place the salad on the
chicory leaves and serve.
Dover hake with mixed vegetables
Serves 4
4 fillets of Dover hake, 150 g each, 2 medium
carrots, 1 small courgette, 1 small kohlrabi, 1
lemon, salt, pepper, nutmeg, chopped parsley
Fill the steam cooker with cold water up to the
MAX marking, insert cooking tray and wire
basket.
Rinse and peel carrots and kohlrabi, rinse the
courgette. Cut the vegetable into juliennes,
approx. 3 mm thick. Mix the vegetables and
place in the wire basket.
Rinse the fillets and pat them dry. Season with
salt and pepper. Sprinkle with lemon juice and
nutmeg.
Place the fillets on top of the vegetables. Close
the lid and set the timer to 10 min.
Sauces
The recipes mentioned above are just a few suggestions. Steamed fish can be served with delicious
sauces in many different ways. Besides ready-made sauces, a lot of sauces can be prepared from
scratch quick and easy. The following recipes are all based on one basic sauce. Always prepare
these sauces in a pot on the stove, never with the steam cooker.
Basic Sauce
30 g butter (2 tblsp.), 30 g flour (2 tblsp.), 125
ml vegetable stock, 125 ml milk, salt, pepper,
nutmeg
Melt the butter in a pot, add the flour and stir.
Reduce the heat. Add the cold vegetable stock
and cold milk slowly. Let it simmer for 3 minutes.
Season with salt, pepper and nut-meg.
Lemon Sauce
Prepare the basic sauce and season with
2 tblsp. of lemon juice and possibly 1 tsp. of
lemon zest.
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Creamy fish soup with dumplings
Serves 4
1,5 l cold water
500 ml dry white wine, 500 ml fishstock, 1 tblsp.
granular vegetable stock, 1 clove, 1 bay leave,
2 slices of bread, 500 g cod fillet, 1 bunch of dill,
½ bunch of parsley, 2 eggs, 4 eggyolks, 400 ml
double cream, juice of ½ a lemon, salt, pepper,
nutmeg
Rinse and pat dry the fillets, cut in cubes of 2 cm
and place in a bowl. Rinse and dry the dill and
parsley and chop finely. Combine with the fish.
Separate the eggs, mix the eggyolks and 200 ml
of double cream with the fish. Cut the bread in
fine cubes and add to the fish as well. Season
with salt and pepper. Blend with a hand blender.
Beat the eggwhites until stiff and fold in.
Fill the steam cooker with the water, insert the
lightly oiled cooking tray. Use two spoons to
form dumplings out of the fish mixture. Place
dumplings on the cooking tray and close the lid.
Set the timer to 10 min Keep the lid closed after
the beep to keep the dumplings warm.
In the meantime, bring the wine, fishstock,
vegetable stock and seasoning to the boil.
Reduce by ¼. Whisk 200 ml of double cream
with the rest of the eggyolks. Take the stock off
the boil and add the cream/eggyolk mixture.
Season with salt, pepper and lemon juice. Take
the dumplings out of the steam cooker and
place them in the soup. Sprinkle with chopped
dill and serve.
Caper Sauce
Prepare the basic sauce and add 2 tblsp. of
caper and 1 tblsp. of lemon juice.
Red Sauce
Prepare the basic sauce and add 2 tblsp.
of tomato puree, 1 tblsp. of lemon juice and
1 tblsp. of white wine.
Sauce with herbs
Prepare the basic sauce and add 2-3 tblsp. of
finely chopped herbs (e.g. parsley, dill, cheril,
sorrel, chives, tarragon etc.)