Bedienungsanleitung Princess red rib blender ltd ed (Seite 9 von 48) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Portugiesisch, Spanisch, Schwedisch, Norwegisch)

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Blanch each of the vegetables separately and when done, mix them together. Season the vegetables

with pepper and salt and 1 tbsp crème fraîche.

3. Spoon the mayonnaise into a bowl and stir in the tablespoon of crème fraîche. Chop the dill fine and

add it to the mixture. Season the sauce with pepper and salt.

4. Fold the smoked salmon into 4 lovely roses.

5. Serve the dill sauce round the corn blinis. Spoon the vegetables onto the corn blini. Place the salmon

rose on top.

GOUDA CHEESE AND MELON COCKTAIL

Ingredients for 4 persons: 3 to 4 melons (depending on the size), 300 gr ripe Gouda cheese and 100 gr

purslane.

Sauce: 2 tbsp tomato ketchup, 1 glass white port, 1 ball candied ginger, 1 pickle, pepper and salt.

To prepare:

1. Cut the melons in half and scoop out the seeds. Use a melon ball scooper and make 10 balls per

person. Use the scooped out melon halves for 4 bowls. Cut off a slice from the bottom so that the

bowls will stand firmly on the table.

2. Cut the cheese into triangles, 7 per person.

3. Spoon all ingredients for the sauce into the Princess blender and blend until the mixture is very

smooth. Add salt and pepper if desired. Pour the sauce over the melon balls.

4. Distribute the cheese triangles and the melon balls with the sauce over the scooped out melon bowls.

Place the filled melon on a plate and place the purslane around it.

STUFFED TROUT WITH HERB-WINE SAUCE

Ingredients for 4 persons: 8 trout fillets, 50 gr melted butter, 100 gr boiled Norwegian shrimp, 1 cooked

red sweet pepper, 1 tbsp curry, 1 dl cream, 1 shot of whisky, 1 egg, pepper and salt, 250 gr green steamed

asparagus and 1 box of cherry tomatoes.

Sauce: 2 chopped scallions, 100 gr butter, 1 dl white wine, 1 dl fish bouillon, 1 dl cream, 50 gr butter, 50

gr flour, 1 tbsp chopped chervil, 1 tbsp chopped parsley, 6 chopped basil leaves and 2 branches dill (chopped).

To prepare:

1. Cut off the ends of the trout fillets. Purée these ends in the Princess blender, together with the cooked

red sweet pepper, curry, cream, whisky and the egg. With a spatula, place the shrimp in the puree and

season with pepper and salt.

2. Place 4 trout fillets on an oiled baking sheet. Pipe the shrimp mousse onto the fillets. Then place

another fillet on top, and spread melted butter on top. Slide the baking sheet into a preheated oven

(180°C) and bake the fish until done, roughly 15 minutes.

3. Sauté the chopped shallots in 100 gr butter. Add the white wine, fish bouillon and cream. Bring to a

boil. In a separate pan, melt 50 gr butter and stir in the flour, forming a smooth roux. Pour the liquid

on the roux and stir well. Bring to the boil again. Add the chopped herbs and season the sauce with

salt and pepper.

4. Remove the skin from the cherry tomatoes by dipping them in boiling water.

5. Place the filled trout fillets on a hot plate. Ladle the sauce all around it and garnish the sauce with

steamed asparagus and cherry tomatoes.

STUFFED COURGETTE WITH TOMATO-BASIL SAUCE

Ingredients for 4 persons: 12 courgette flowers, 100 gr Belgian spinach, 6 egg yolks, 2 shallots, 100 gr

shii take, 100 gr chestnut mushrooms, 1 clove garlic, 1 chopped onion, pepper and salt and 200 gr lime

pasta.

Sauce: 2 peeled beefsteak tomatoes, 1 yellow sweet pepper, 2 shallots, 50 gr black olives,

2 tbsp chopped rosemary, 2 tbsp chopped basil, 2 tbsp chopped summer savoury,

2 dl tomato juice and olive oil.

To prepare:

1. Wash the spinach thoroughly and puree half of the spinach with the egg yolks. Cut the

shallots, shii take and chestnut mushrooms into cubes. Roughly chop the rest of the

spinach and steam it all together with a clove of garlic and a dash of olive oil until

done. Season with salt and pepper. Stuff the courgette flowers with the mixture.

Preheat the oven to 190°C. Place the stuffed flowers in an oiled oven dish. Sprinkle

the chopped onion on top.

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