Unold 58916 Mode D'emploi Avec Livre De Recettes page 23

Prawns.
• Pull off the head and legs. Peel away the
shell from the thick end working down to
the tail. Using a sharp knife, make a slit
down the middle of the outside curve and
pull out the dark coloured vein. Rinse
under cold water.
Recipes
Salad of swiss chard with salmon
Serves 4
1,5 l cold water
400 g filet of salmon, 1 lemon
4 eggs
250 g swiss chard, 1 orange, 4 slices of brown
bread, 50 g butter, 3 tblsp. vinegar, 2 tblsp.
yoghurt, 1 tsp. mustard, 2 tsp. honey, juice of 1
orange, 3 tblsp. oil, salt, pepper, chives
Fill the steam cooker with water, insert the
cooking tray. Rinse the salmon and eggs under
cold water. Place the salmon and eggs on the
cooking tray. Set the timer to 10 min and close
the lid. A short beep will signal after 10 min Take
out the salmon, put it on a plate and let it cool
down. Set the timer to 5 min to finish steaming
the eggs. After 5 min rinse the eggs under cold
water and peel them.
Slice the brown bread in cubes of 1 cm. Melt
the butter in a pan and fry the bread crisply. Let
it cool down.
For the dressing mix the vinegar, yoghurt,
mustard, salt, pepper, honey, orange juice and
oil.
Rinse the Swiss chard, dry it and remove the
stalks. Cut out the middle vein and slice the
chard finely. Peel the orange (pith should be
removed completely), cut into segments. Any
juice collected can be added to the dressing.
Fold the orange segments and the Swiss
chard into the dressing. Quarter the eggs, tear
the salmon roughly and arrange on the salad.
Sprinkle the salad with the croutons and the
finely chopped chives. Serve immediately with
French bread. A glass of cold white wine goes
well with this dish.
Use leaf spinach if Swiss chard is not avail-
able.
Squid
• Remove the outer skin and pull the
tentacles from the body pouch. The innards
and the ink sac should come away with it
(don't break to ink sac!). Cut the tentacles
from the head, Remove the back bone and
beak from the body. Rinse the squid under
cold water.
Tunasalad with squid
Serves 4
1,5 l cold water
250 g tuna fillet, 250 g squid, sliced in rings
(fresh or frozen), 4 beef tomatoes, 1 spanish
onion, 12 salad leaves, 3 cloves of garlic,
1 handful of basil, 3 tblsp. white vinegar, juice
of 1 lemon, 1 tsp. brown sugar, 4 tblsp. olive oil,
1 bunch of flat-leaf parsley, salt, pepper
Fill the steam cooker with water, insert the
cooking tray. Place the tuna and sliced squid on
the cooking tray and close the lid.
Set the timer to 10 min After the short beep has
signalled take out the fish, put it on a plate and
let it cool down.Rinse the parsley, dry it and
chop it finely with the garlic.
For the dressing mix the vinegar, lemon juice,
olive oil, sugar, salt, pepper and chopped
parsley.
Marinade the sliced squid and the tuna for
approx. 30 minutes in the dressing.
Cut the beef tomatoes in thick slices. Rinse the
salad leaves, dry them and distribute them on
4 plates. Place the tomato slices on top of the
salad leaves. Slice the onion in thin rings and
place them with the basil on top of the tomato
slices. Arrange the fish on the salad and serve
with french bread. A glass of cold rosé wine
goes well with this dish.
Prawnsalad
Serves 4
1,5 l cold water
16 raw, peeled Prawns (frozen, prepared), 2 red
apples,1 red onion, 3 oranges, 3 tblsp. tomato
ketchup, juice of 1 lemon, 1 small pot of low-fat
yoghurt, 6 tblsp. mayonnaise, salt, pepper, ½
tsp. curry powder, 4 chickory heads
Fill the steam cooker with water, insert the
cooking tray. Place the frozen prawns on the
cooking tray and close the lid.
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