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Sharp r 667 w a Manual

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F-27
FRANÇAIS
HORS D’OEUVRES ET SOUPES
VIANDES, POISSIONS ET VOLAILLES
France
THON FRAIS BRAISE AUX TOMATES ET
AUX POIVRONS
Temps de cuisson total : env. 21-23 minutes
Vaisselle:plat ovale à gratin avec couvercle (env. 26 cm)
Ingrédients
500 g de thon frais en tranches
2 CS de jus de citron
1 CC d’huile végétale pour graisser le plat
1
/
2 poivron vert (125 g) coupé en lamelles
2 oignons (125 g) hachés menu
1 carotte (50 g) coupée en rondelles
1-2 tomates (125 g) coupées en dés
40 ml de vin blanc
1 gousse d’ail
Bouquet garni
sel & poivre
1. Laver le thon, le sécher et l’arroser de jus de citron.
Laisser le poisson reposer environ 15 minutes, puis
le sécher à nouveau et le saler.
2. Huiler le fond du plat et y disposer les tranches
de thon. Recouvrir le poisson avec les légumes.
Ajouter le vin blanc, la gousse d’ail et le bouquet
garni et épicer. Couvir le plat et cuire.
21-23 Min.
70 P
Après la cuisson, laisser reposer le thon environ
2 minutes. Avant de servir, enlever le bouquet garni
et la gousse d’ail.
Conseil:
Un bouquet garni est composé de:
une racine de persil des légumes à potage
une branche de céleri
une branche de thym et quelques feuilles de laurier
Allemagne
TOAST AU CAMEMBERT
Camemberttoast
Temps de cuisson total : 1
1
/
2 -2
1
/
2 minutes
Vaisselle : assiette plate
Ingrédients
4 tranches de pain de mie (80 g)
2 CS de beurre ou de margarine (20 g)
150 g de camembert
4 CC de confiture d’airelles rouges (40 g)
Poivre de Cayenne
1. Faire griller les tranches de pain et les beurrer.
2. Couper le camembert en tranches et poser les
tranches sur le pain grillé.
Disposer la confiture d’airelles rouges au centre
du fromage et saupoudrer les toasts de poivre de
Cayenne.
3. Poser les toasts sur une assiette plate et les mettre
au four.
env. 1
1
/
2 -2
1
/
2 Min. 100 P
Conseil:
Vous pouvez varier à volonté la composition des
toasts, en utilisant par exemple des champignons
de Paris frais et du fromage râpé ou du jambon
cuit, des asperges et de l’emmenthal.
R-667_[FR ckbk].indd GB-27R-667_[FR ckbk].indd GB-27 7/1/09 9:44:23 AM7/1/09 9:44:23 AM
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