Küchenprofi VISTA2 PLUS Manual Del Usuario página 13

OLIVE R CLETTE for 4 servings
Ingredients: approx. 60 - 80 Spanish olives stuffed with pimentos
approx. 2 tsp. paprika
approx. 6 – 8 tablespoons of Cognac
approx. 10 – 12 pcs. waxy potatoes or
10 – 12 slices French white bread
approx. 600-800 g Raclette cheese
Preparation:
Cut the olives in half and douse with cognac. llow to infuse for approx.
1 hour while repeatedly and carefully turning. Then drain and warm
slightly in a pan without oil.
pans, allow the cheese to melt over this, place on the plates, and dust
slightly with some paprika.
Serve with potatoes or white bread – depending on preference.
dd 10 halved olives per portion to the
S LMON WITH HERB CHEESE for 4 servings
Ingredients: approx. 600 g fresh salmon, in thin slices
salt and pepper
lemon juice
fresh parsley
approx. 350 – 500 g lpine herb cheese
Preparation:
Preheat the device and distribute the salmon slices in the pans. Salt and
pepper lightly and sprinkle with some lemon juice. Wash the parsley,
shake dry, pick off leaves, and chop finely. Place the herb cheese on the
salmon as a garnish and heat in the raclette device for about 10 minutes,
until the cheese melts. Sprinkle with parsley.
Serve with boiled potatoes or warm baguette.
S LMON CUTLET, grilled for 4 serving
Ingredients: 4 small salmon cutlets
For the vinaigrette: 1 finely chopped shallot
2 tbsp grainy mustard
2 tbsp honey
½ bunch of finely chopped dill
2 tbsp vinegar
3 tbsp oil
2 tbsp water
Preparation:
Mix all ingredients for the vinaigrette. Brush the salmon cutlets with some
oil, season with pepper and grill on the hot plate for approx. 2 minutes
per side. Serve with the vinaigrette.
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