Page 348 -
Basic HTML Version
348 Fish
#WVQOCVKE RTQITCOOG |5VGR
Automatic programmes » Fish »
Salmon » Piece » Grill
&WTCVKQP |
OKPWVGU
5GVVKPIU 5VGR
Function: Fan grill
Temperature: 180°C
&WTCVKQP OKPWVGU
Shelf level:
Shelf: 2
Universal tray: 1
Salmon with fennel and apple
1
Cut the baking parchment
to the shape of the salmon
ƂNNGV 2NCEG VJG ƂUJ QP VJG|DCM
ing parchment on the rack and
ITKNN| UGG DGNQY HQT UGVVKPIU
2
Meanwhile peel and slice the
QPKQP %NGCP VJG HGPPGN CPF
place the green stalk and fronds
VQ QPG UKFG %WV VJG DWND KPVQ
quarters and remove the inner
EQTG %WV QT UJCXG VJG HGPPGN
KPVQ ƂPG UVTKRU CPF UCWVÅ QP VJG
hob with the onion slices in hot
DWVVGT HQT
OKPWVGU WPVKN
VTCPUNWEGPV
3
Meanwhile, peel, core and
cut the apples into thick
UNKEGU
4
Deglaze the vegetables
with wine, pour over the
ƂUJ UVQEM CPF UGCUQP YKVJ VUR
horseradish sauce and salt and
RGRRGT #FF VJG CRRNGU EQXGT
CPF EQQM HQT s OKPWVGU #FF
the cream and season with salt,
UWICT CPF VJG TGOCKPKPI JQTUG
TCFKUJ UCWEG VQ VCUVG %JQR VJG
green fennel stalk and fronds,
sprinkle over the vegetables
and apples and serve with the
UCNOQP
Serves 4
Ingredients
I UCNOQP ƂNNGV
1 onion
600 g fennel
1 – 2 tbsp butter
2 sharp cooking apples
I GCEJ
ON FT[ YJKVG YKPG
ON ƂUJ UVQEM
2 tsp horseradish sauce
Salt
Pepper
100 ml double cream
Sugar
Baking parchment
