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Ariston FC 98 Kookboek Manual

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Perch fish in
Salt Crust
4 servings.
Ingredients:
2 small Perch fishes weighing about 600 g each
3 kg coarse salt
4 egg whites
pepper, thyme
10' - 15’
Preparation:
5’ Cut the length of the fish belly to remove the entrails (there is no need to scale the
fish since you will have to remove the skin before serving).
2’ Carefully mix together the coarse salt, egg whites, thyme, and pepper until the mixture
is thoroughly blended.
3’ Spread the enameled baking tray with a layer of coarse salt. Arrange the fish (upside-
down) on the layer of salt, well apart from each other. Cover the fish completely with
the remaining salt. Use your hands to spread the salt evenly.
Cooking method:
(30’)* Select on the display the program “Perch fish”: the ideal temperature and cooking
time will appear automatically on the display.
Wait for the oven to pre-heat: the display will show you the oven temperature.
Place the tray on second shelf from the bottom of the oven.
Remove from the oven and let stand for a moment. Break the salt crust and remove
from the fish and discard.
Serve the fillets au naturel with lemon juice or béchamel sauce prepared separately.
Wine: Best served with a Chardonnay or Pinot Grigio
(*) Recommended cooking time
PESCE PERSICO
Cauliflower
and Broccoli
Bake
8 -10 servings.
Ingredients:
400 g cauliflower
300 g broccoli
30 ml milk
30 ml double cream
4 eggs
salt, pepper, nutmeg
butter to grease the mould
30’
Preparation:
7’ Cut the broccoli florets and cook them in boiling, salted water. Drain and keep to one side.
10’ Cut the cauliflower florets (reserve the stalks) and place them in a saucepan. Add the milk,
double cream, salt, pepper and cook over a medium heat. Drain and keep to one side.
5’ Cook the cauliflower stalks in the milk and double cream mixture. In a mixer, blend
until the mixture becomes a liquid purée. Season, and add the ground nutmeg.
8’ Measure out 1/2 litre of the purée (if it is too thick, add some crème fraiche) and add
4 eggs. Blend in a mixer. Grease a pasta bake mould (loaf tin) and line the bottom of
the mould with aluminum foil. Turn the cauliflower and broccoli florets mixture into
the mould. Top with the purée mixture and level out.
Cooking method:
(45’)* Select on the display the program “Cauliflower Broccoli”: the ideal temperature
and cooking time will appear automatically on the display.
Wait for the oven to pre-heat: the display will show you the oven temperature. Stand
the mould on the enameled baking tray.
Place the tray on second shelf from the bottom of the oven. Pour 1litre hot water onto
the enameled baking tray to double-boil the bake. Remove from the oven and allow to
cool before removing the bake from the mould. The bake may be served cold. Otherwise,
slice the bake, heat it up in the microwave oven and serve it hot accompanied by a
suitable sauce.
Wine: Best served with a Pinot.
(*) Recommended cooking time
CAVOLFIORI - BROCCOLI
12 9
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