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Ariston FC 98 Kookboek Manual

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8 - 10 servings.
Ingredients:
500 g short crust pastry, 400 g salmon
3 large leeks, 50 g butter
1 litre double cream
For the bake:
1/4 litre crème fraiche
2 eggs
salt, pepper
30'
Preparing the leek fondue:
5’ Wash the leeks thoroughly, then slice thinly.
10’ Sauté the leeks in butter for about 10 minutes, stirring from time to time.
5’ Add the double cream, salt, and pepper and cook a further 5 minutes.
Let stand.
Preparing the quiche:
10’ Roll out the pastry to form a pie shell; use it to line a 28 cm-diameter cake tin.
Prick the bottom of the shell with a fork.
Strain the leek fondue and spread it onto the pastry shell. Dice the salmon.
Mix together the crème fraiche, eggs, salt, and pepper.
Cooking method:
(30’)* Select on the display the program “Salmon Quiche”: 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 tin on the enameled baking tray and pour the crème fraiche mixture into
the quiche.
Place the tray on second shelf from the bottom of the oven
Remove from the oven and let stand a few minutes before serving.
Wine: Best served with a Chardonnay.
(*) Recommended cooking time
Salmon and
Leek Quiche
QUICHE DI SALMONE
Scottish
Salmon
Mousseline
4 - 5 servings.
Ingredients:
300 g fresh salmon
25 ml cognac
2 eggs
250 ml crème fraiche
salt, pepper
butter to grease the mould
15' - 20’
Preparation:
15’ In a mixer, blend the salmon, salt, pepper, eggs, and cognac.
Strain the mixture until it becomes a very smooth purée.
Use a spatula to fold in the crème fraiche.
4’ Grease small-sized baking moulds and fill them about 3/4 full with the mixture.
Cooking method:
(20’-25’)* Select on the display the program “Salmon Mousseline”: 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 moulds 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.
If desired, put some of the salmon in the center of the mixture when filling the moulds.
Wine: Best served with a Chardonnay.
(*) Recommended cooking time
MOUSSELINE SALMONE
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