Manual Cuisinart PL60BE (page 34 of 154) (English, German, Dutch, French, Italian, Portuguese, Spanish)

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MONKFISH CHEEKS WITH DRIED APRICOTS

24 trimmed monksh cheeks

24 large dried apricots

15 cl of olive oil

1/2 crystallised lemon in salt

1/2 bunch of fresh coriander

1 tsp of green tapenade

6 branches of rosemary whose leaves have been removed

2 red onions cut into petals

12 small bay leaves

Salt and freshly ground pepper

• Blend the olive oil, whole lemon, coriander leaves and tapenade.

• Marinate the monksh cheeks and apricots in the mixture for 2 hours.

• Thread onto each rosemary branch, 5 monksh cheeks alternating with apricots and red onion petals.

• Thread a bay leaf on each side.

• Switch on the appliance and preheat both plates.

• lace the skewers on the plates and cook each side for 3 minutes.

• Season while cooking.

CRISPY POTATOES

4 large Manon potatoes

10 cl of sunower oil

1 tbsp of breadcrumbs

2 tbsp of sweet paprika

1 tbsp of garlic puree

2 tbsp of powdered shallots

1 tbsp of potato starch

2 tbsp of dried thyme

Salt and pepper

• Cut the potatoes into wedges. Wash them in warm water and dry them on a cloth.

• In a salad bowl, mix the potato wedges with 5 cl of oil.

• Coat the wedges with a mixture of breadcrumbs, paprika, garlic, shallot, thyme and starch. Set aside

for 5 minutes.

• Turn on the appliance and preheat the griddle plate. Place the potatoes on the greased griddle plate

with the remainder of the oil.

• Brown the potatoes for about 10 minutes per side.

• Season at the end of the cooking.

• Serve in a paper cone.

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Cuisinart PL60BE Manual

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