Atag ZX6011Q Mode D'emploi page 126

how to use your oven
a few"ICS" recipes
126
F
ish
Sea bream with dry cider:
Gut and clean the fish and remove the scales. Chop the shallots, slice the
mushrooms, place them in a dish and lay the fish on top. Pour in the cider, add salt,
pepper and a few knobs of butter and place in the oven. Fry the unpee led, quarte-
red apples in the remaining butter. When the fish is cooked, remove it from its dish
and place on a warm plate. Sieve the liquid off, save the mushrooms and reduce
the stock. Add the cream to the juices and serve with the apples and mushrooms.
S
tuffed vegetables
The leftovers from stews, from a leg of lamb, from white meat roasts or roast
poultry finely chopped up make excellent fillings.
S
oufflés
Base for the white sauce:
According to the type of soufflé you are making, you should add 150 g of gra-
ted gruyere or 1kg of ground cooked spinach or 1 kg of ground cooked cauli-
flower or 150 g of ground cooked fish or 150 g of chopped ham.
1 sea bream weighing 1.5 kg.
500 g mushrooms.
2 cooking apples.
2 shallots.
2 tbsp thick cream.
100g butter.
500 ml cider; salt and pepper.
half a litre of milk
60 g of flour
100 g of butter
4 egg yolks + the whites beaten until stiff
Salt, pepper, nutmeg.