Manual Tefal CB 6001 (page 49 of 82) (English, German, Dutch, Danish, French, Italian, Portuguese, Swedish, Turkish, Spanish, Norwegian, Finnish)

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Salmon with "mint" sauce

Per portion: • one 200 g salmon filet • mint sauce for 4 people: 1 egg yolk, 1 small pot of

crème fraîche, 1 small handful of fresh chopped mint, 1 glass of court-bouillon (stock for

cooking fish and shell fish), salt and pepper

Cook the filets for approximately 6 minutes per side, turning carefully with a spatula. Prepare the sauce

by mixing the egg yolk, crème fraîche, chopped mint, court-bouillon. Season and then heat slowly

whisking gently until it boils.

Red mullet, sardines, tuna fillets, "sea-side" style

Per portion: • 3 red mullet or 4 sardines or one 200 g tuna fillet • oil • 1/2 lemon • 1 knob of

butter • salt • pepper

Smear the fish with oil, season. Cook for approximately 5 minutes per side for goatfish, 3 minutes per

side for sardines, and approximately 8 minutes per side for tuna filet. Serve with melted butter and

lemon quarters.

Kebabs

Beef and tomato kebabs

For 6 people: • 900 g of sirloin steak • 24 button mushrooms • 24 small white onions

• 3 tomatoes • seasoning: 2 tbsp of oil, salt and pepper

Cut the beef into 3 cm cubes. Cut the tomatoes into quarters. Skewer, alternating between beef,

vegetables and mushrooms. Brush each kebab with the seasoning. Cooking time: 10 minutes.

Pork and pineapple kebabs

For 6 people: • 1 kg loin of pork • 1 tin of pineapple chunks • seasoning: 2 tbsp of oil, salt,

pepper and Tabasco (a few drops)

Cut the meat into 3 cm cubes. Skewer, alternating between pork and pineapple. Brush each kebab with

seasoning. Cooking time: approximately 25 minutes.

Veal kebabs

For 6 people: • 1 kg chump of veal • 1 aubergine • 24 small white onions • seasoning: 2 tbsp

of oil, salt and pepper

Cut the meat into 3 cm cubes.

Skewer, alternating between veal and vegetables. Brush each kebab with seasoning. Cooking time:

approximately 20 minutes.

Curried salmon kebab

For 6 people: • 800 g fresh salmon filet • 20 pink shrimp (peeled) • 2 limes

• 1 tsp of curry • 1 tbsp of melted butter • salt • pepper

Cut the fresh salmon into 3 cm cubes, cut the lemons into slices and then into two. Skewer, alternating

between pieces of salmon, shrimp and lemon. Brush each kebab with melted butter, season and sprinkle

with curry. Cooking time: approximately 15 minutes.

Rack of lamb kebabs Provencal style

For 6 people: • 900 g of rack of lamb • 6 cherry tomatoes • 24 small button mushrooms

• 12 small white onions • seasoning: 2 tbsp of oil, salt, pepper and herbes de Provence

Cut the meat into 3 cm cubes, brush each kebab with seasoning. Cooking time: approximately

20 minutes.

FIN

RUS

Tef-Largo table 04-07 12/04/07 15:39 Page 49

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Tefal CB 6001 Manual

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