Steba KB A25 Mode D'emploi page 23

French chicken
For 2 persons
1 chicken ca. 1000g, some tarragon, 50g butter, 1 teaspoon salt, pepper, paprika
powder
The chicken should be rinsed and afterward dried with a paper towel completely.
Then it should be seasoned inside with sufficient salt, pepper and paprika powder.
Melt the butter and mix it with some tarragon and brush the mixture on the chicken
evenly.
Fish
Fish can be prepared with infrared radiation perfectly. It is ready after short time
and contains nearly no fat.
Fish must be prepared with a lot of heat, that the protein in the cells coagulate fast
and that the tender meat keeps juicy. For this kind of preparation smaller fish are
more suitable, like Trout, Mackerel, Herring, Tench, Pike, Eel, Halibut, Salmon, Pieces
of Fish.
Gold Bass or Pollack
1 pack of Gold Bass or Pollack fillet from the freezer, lemon juice, salt, tomato, oil
The fillet should be removed from the packaging and defrosted. Add some lemon
juice on the fish and salt it a little. Put some oil on the bake pan. After grilling please
add some tomato for garnish.
Fish sticks
The fish sticks should be placed on the wire grill. Add some flake of butter on them
and prepare them.
Trout "Miller" style
1 Trout (ca. 300g) per person, lemon juice, salt, butter
To achieve best results some fresh trout should be used. All intestines must be remo-
ved, and dried completely after washing. Put some lemon juice inside and outside of
the fish and salt a little. Some herbs can be added inside of the fish.
Place the trout on the wire grill and prepare. When the fish is served pour some mel-
ted butter over the trout.
Mackerel
1 Mackerel per Person, lemon juice, salt, butter
For the paste: 2 tablespoon mustard, 2 tablespoon chopped parsley
Remove the intestines of the Mackerel. Then wash and dry the fish. Cut diagonal 3
times on each side into the fish. Then put some salt and lemon juice inside and out-
side of the fish. Put the paste inside the fish. Place it on the wire grill and prepare.
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