TEFAL Crousty Vap' OV 152 Guide D'utilisation page 22

Trout with lime and thyme
Serves 2
Ingredients
2 trout, 250 g each
1 shallot, finely sliced
2 sprigs of fresh thyme
125 g butter
50 ml fresh, single cream
1 lime (or lemon if unavai-
lable)
juice of 1 lemon
1/2 glass dry white wine
salt and pepper
Cook's tip
For a lighter sauce, instead of butter use fresh single cream. To bind the sauce, use cornflour to
thicken.
Baked apples
Serves 4
Ingredients
4 boskoop, pippin or bramley
apples
30 g sugar
30 g ground almonds
30g butter
juice of 1/2 lemon
1 egg yolk
150 ml dry cider
Cook's tip
Accompany this dessert with vanilla ice cream sprinkled with cinnamon and a shortbread bis-
cuit.
To check the cooking, pierce the apples with a knife. If the knife goes in easily, the apples are
ready.
22
Very easy
Preparation
Butter an oven-proof dish and sprinkle it with finely sliced shal-
lot.
Cut the lime into 8 pieces. Stuff the bellies of the trout with a
piece of lime, a piece of thyme, salt and pepper.
Arrange the trout on the dish and cover with white wine.
Cook in the oven at 240°C for 25 minutes.
Collect the cooking juices and put them in a small saucepan.
Boil the juice for 2 to 3 minutes. Add the lemon juice and the
fresh cream and allow to reduce. Add the butter in small knobs
and stir with a whisk.
Season this sauce and pour it over the trout. Decorate with the
remaining pieces of lime.
Easy
Preparation
Wash the apples. With a knife, cut a cap of about 1 cm off
each apple. Use a corer to core the apples.
Mix the sugar, ground almonds, butter, lemon juice and egg
yolk and stuff the apples with the mixture.
Sprinkle with sugar. Put the caps back on the apples.
Place the apples on an oven-proof dish. Pour over the cider.
Cook in the oven at 240°C for 50 minutes, basting regularly
with the juice.
Serve hot from the oven.