DeDietrich DOP490 Serie Betriebsanleitung Seite 70

99633843_ML_A 15 juin.qxd
Some ICS recipes
C
hicken
Stuff it with a generous bouquet of fresh tarragon or rub it with a blend
of six crushed garlic cloves with a pinch of coarse salt and a few peppercorns.
L
amb
Puree 100 g black olives with 50 g capers and 3 anchovies, 1/2 garlic
clove and 10 cl olive oil. Add 10 cl crème fraîche. Serve with sliced leg of lamb.
F
ish
Black sea bream with dry cider: 1 black sea bream weighing 1.5 kg.
Gut and scale the fish. Place it in a buttered dish on the finely minced
shallots and sliced mushrooms. Add the cider, salt and pepper and a few dollops
of butter. Place in the oven. Cut the unpeeled apples into quarters and simmer
them in the butter. When cooking is complete, transfer the fish to a warm dish,
strain the juice and deglaze the dish with the cream. Add the cream to the
juice, serve with apples and mushrooms.
S
tuffed vegetables
Leftovers from pot roast, leg of lamb, pork roasts, and roasted poultry can be
finely chopped for an excellent base.
F
laky praline apple tart:
1 flaky pastry crust rolled and pricked with a fork.
200 ml cream brought to a boil with a vanilla bean.
2 beaten eggs with 30 g sugar, add the cooled cream.
2 apples cut into cubes rolled in 70 g crushed pralines.
Add cream and apples to crust. Place in the oven.
70
15/06/2005 17:08
with Anchovy Sauce:
500 g button mushrooms.
2 sour apples.
2 shallots.
2 tablespoons heavy cream.
100 g butter.
1/2 litre cider. Salt, pepper.
Page 70
How does your oven work?