IKEA FINSMAOVSB Recipe Book download pdf (Page 21)

Cut the fennel into thin slices and stuff

together with the sprigs of fresh thyme into

the fish.

Place half of the rock salt in a baking dish

and place the fish on top. Place the other

half of the rock salt on the fish and press

down firmly.

• Time in the appliance: 55 minutes

• Shelf position: 1

Salmon fillet

Ingredients:

• 400 g potatoes

• 2 bunches of spring onions

• 2 cloves of garlic

• 1 small tin chopped tomatoes (400 g)

• 4 salmon fillets

• juice of a lemon

• salt and pepper

• 75 ml vegetable stock

• 50 ml white wine

• 1 sprig of fresh rosemary

• 150 ml wine

• 1/2 bunch of fresh thyme

Method:

Wash potatoes, peel, quarter and boil in

salted water for 25 minutes, then drain and

cut into slices.

Wash spring onions and slice finely. Peel

garlic cloves and cut into pieces. Mix onions

and garlic with the chopped tomatoes.

Sprinkle salmon fillets with the juice of a

lemon and leave to marinade. Then dry

and season with salt and pepper.

Mix vegetables and potatoes and place in

a greased ovenproof dish, season and

place the salmon on top.

Pour vegetable stock and white wine over,

distribute rosemary and thyme over the top.

• Time in the appliance: 35 minutes

• Shelf position: 2

Stuffed Calamari

Ingredients:

• 1 kg medium-sized squid, cleaned

• 1 large onion

• 2 tablespoons olive oil

• 90 g cooked long grain rice

• 4 tablespoons pinenuts

• 4 tablespoons currants (raisins)

• 2 tablespoons chopped parsley

• salt, pepper

• juice of a lemon

• 4 tablespoons olive oil

• 150 ml wine

• 500 ml tomato juice

Method:

Rub squid intensively with salt and then

wash off under running water.

Peel onion, chop finely and sweat with two

tablespoons of olive oil until transparent.

Add long grain rice, pinenuts, currants and

chopped parsley to the onions and season

with salt, pepper and the juice of a lemon.

Stuff the squid loosely with the mixture, sew

up the opening.

Put four tablespoons of olive oil in a

roasting tin and sear the squid on the ring.

Add wine and tomato juice.

Cover the roasting tin with a lid and put it in

the appliance.

• Time in the appliance: 60 minutes

• Shelf position: 1

Poultry

Chicken Legs

Ingredients:

• 4 Chicken legs, 250 g each

• 250 g crème fraîche

• 125 ml cream

ENGLISH 21

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