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Küchenprofi VISTA2 PLUS Bedienungsanleitung Seite 13

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serve, and keep warm, if possible. Add the cheese to the pans and allow
it to melt; season with salt and pepper and eat with the potatoes, cocktail
gherkins, pearl onions and baby corn.
Variant:
Add chopped up bacon, which is then cooked with the cheese in the
pans!
OLIVE RACLETTE for 4 servings
Ingredients: approx. 60 - 80 Spanish olives stuffed with pimentos
approx. 2 tsp. paprika
approx. 6 – 8 tablespoons of Cognac
approx. 10 – 12 pcs. waxy potatoes or
10 – 12 slices French white bread
approx. 600-800 g Raclette cheese
Preparation:
Cut the olives in half and douse with cognac. Allow to infuse for approx.
1 hour while repeatedly and carefully turning. Then drain and warm
slightly in a pan without oil. Add 10 halved olives per portion to the
pans, allow the cheese to melt over this, place on the plates, and dust
slightly with some paprika.
Serve with potatoes or white bread – depending on preference.
SALMON WITH HERB CHEESE for 4 servings
Ingredients: approx. 600 g fresh salmon, in thin slices
salt and pepper
lemon juice
fresh parsley
approx. 350 – 500 g Alpine herb cheese
Preparation:
Preheat the device and distribute the salmon slices in the pans. Salt and
pepper lightly and sprinkle with some lemon juice. Wash the parsley,
shake dry, pick off leaves, and chop finely. Place the herb cheese on the
salmon as a garnish and heat in the raclette device for about 10 minutes,
until the cheese melts. Sprinkle with parsley.
Serve with boiled potatoes or warm baguette.
SALMON CUTLET for 4 serving
Ingredients:
4 small salmon cutlets
For the vinaigrette:
1 finely chopped shallot
2 tbsp grainy mustard
2 tbsp honey
½ bunch of finely chopped dill
2 tbsp vinegar
3 tbsp oil
2 tbsp water
Preparation:
Mix all ingredients for the vinaigrette. Brush the salmon cutlets with some
oil, season with pepper and grill on the hot plate for approx. 2 minutes
per side. Serve with the vinaigrette.
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