Manual Sharp r-64st (page 188 of 205) (German, Dutch, French, Italian, Spanish)

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CARNE, PESCADOS Y AVES

Austria

POLLITO RELLENO

Gefülltes Brathähnchen

Pollito relleno para 2 porciones

Tiempo total de cocción:aprox. 26 - 35 minutos

Utensilios: Fuente para quiche

Bramante

Ingredientes

1 pollo (1000 g)

sal, romero desmenuzado, mejorana

desmenuzada.

1 panecillo viejo (Candeal, 40 g)

sal

1 manojo de perejil, bien picado (10 g)

1 nuez moscada

2 CuSop de mantequilla o margarina (20 g)

1 yema de huevo

3 CuSop de mantequilla o margarina (30 g)

1 Cdta. de pimentón

sal

1 Cdta. de mantequilla o margarina para untar la

fuente

Preparación:

1. Lavar el pollo, secarlo y sazonar el interior con

sal, romero y mejorana.

2. Para el relleno, remojar el panecillo unos 10

minutos en agua fría y estrujarlo después.

Mezclarlo con sal, perejil, nuez moscada,

mantequilla y la yema de huevo y rellenar el

pollo. Coser la abertura con cordel o bramante

de carnicero..

3. Derretir la mantequilla

aprox. 1 min. 100 P

Mezclar la mantequilla con el pimentón y la sal y

untar el pollo.

4. Cocer el pollo en la fuente untada sin taparla.

1. 8 - 11 min. 100 P

2. 5 - 7 min. 50 P

Voltear el pollo

3. 8 - 11 min. 100 P

4. 4 - 5 min. 50 P

Después de cocinar dejar reposar el pollo relleno

durante unos 3 minutos.

Suiza

FILETE DE PESCADO CON SALSA DE

QUESO

Fischfillet mit Käsesauce

Tiempo total de cocción:aprox. 22 - 26 minutos

Utensilios: Fuente con tapa (1 l)

Fuente llana y redonda

(Diámetro aprox. 25 cm)

Ingredientes

3 filetes de pescado (unos 600 g)

2 CuSop de zumo de limón

Sal

1 CuSop de mantequilla o margarina

1 cebolla (50 g) bien picada

2 CuSop de harina (20 g)

100 ml de vino blanco

1 Cdta. de aceite vegetal para untar la fuente

100 g de queso Emmental rallado

2 CuSop de perejil picado

Preparación.

1. Lavar los filetes, secarlos y rociarlos con el zumo

de limón. Dejarlos en reposo unos 15 minutos,

volver a secarlos y sazonarlos.

2. Esparcir la mantequilla en el fondo de la fuente.

Agregar la cebolla picada y rehogar ligeramente

con la tapa puesta

aprox. 2 min. 100 P

3. Echar la harina sobre la cebolla picada y

mezclar revolviendo. Agregar el vino blanco y

mezclar.

4. Untar la fuente y poner los filetes de pescado.

Verter la salsa sobre los filetes y esparcir el

queso. Poner en la tripode y dejar cocer.

16 - 19 min. 70 P

4 - 5 min. 50 P

Terminada la cocción, dejar en reposo 2 minutos

aprox. Adornar con perejil picado y servir.

11. R-64ST Spanish CkBk 23/04/2001 12:59 Page 188

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Sharp r-64st Manual

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