User Manual

MEAT, FISH AND POULTRY
32
SOUPS AND STARTERS
France
FRESH TUNA WITH VEGETABLES
Thon frais braisé aux tomates et aux poivrons
Total cooking time: approx. 21-23 minutes
Utensils: Shallow oval gratin dish with lid
(approx. 26 cm diameter)
Ingredients
500 g fresh tuna, in slices
2 tbsp lemon juice
salt
1 tsp vegetable oil to grease the dish
1
/
2 green pepper (125 g), cut into strips
2 onions (125 g), finely chopped
1 carrot (50 g), sliced
1-2 tomatoes (125 g), diced
40 ml white wine
1clove of garlic
Bouquet garni
Salt and pepper
Procedure
1. Wash the tuna, pat dry and sprinkle with lemon
juice. Allow the fish to stand for approximately
15 minutes, then pat dry again and add salt.
2. Spread oil on the bottom of the dish and lay the
tuna in it. Arrange the vegetables on top of the
fish. Add the white wine, the clove of garlic and
the bouquet garni and season. Cover the dish
and cook.
21-23 min. 70 P
Allow the fish to stand for approximately 2
minutes after cooking. Remove the bouquet garni
and the clove of garlic before serving.
Tip: A bouquet garni is made of:
a sprig of parsley, a bunch of herbs and
vegetables for making soup , lovage, thyme
and a few bay leaves
Germany
CAMEMBERT TOAST
Camemberttoast
Total cooking time: approx. 1
1
/
2
-2
1
/
2
minutes
Utensils: Flat dish
Ingredients
4 slices of bread for toasting (80 g)
2 tbsp butter or margarine (20 g)
150 g Camembert
4 tsp Cranberry jelly (40 g)
Cayenne pepper
Procedure
1. Toast the bread and spread with butter.
2. Cut the Camembert into slices and arrange on
top of the toast. Put the Cranberry jelly in the
middle of the cheese and sprinkle with Cayenne
pepper.
3. Place the toast on a plate and heat.
approx 1
1
/
2
-2
1
/
2
min. 100 P
Tip: You can vary this recipe according to your
taste. For example, you can use fresh
mushrooms and grated cheese or cooked ham,
asparagus and Emmental cheese.
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