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Instructions for Use & Recipe Booklet
Main courses
Trout fi llets on potato and vegetable gratin
Ingredients for 4 people:
500 g waxy potatoes
6 sticks of celery
200 g sour cream
300 ml vegetable stock
Salt, pepper
½ an organic lemon
4 salmon fi llets (approx. 150 g each)
2 sprigs of thyme
½ bunch of fl at-leaf parsley
½ bunch of basil
4 tomatoes
Parmesan
Preparation:
Preheat the oven to 180°C. Peel and wash the potatoes, clean and wash
the celery. Cut both into fi ne slices with the Nicer Slicer on setting 3*, mix
and put in an ovenproof dish.
Whisk the sour cream and vegetable stock, season with salt and pepper
and pour over the potato and celery mixture. Bake the gratin in the oven
for about 30 mins.
Wash and dry the lemon, grate the zest fi nely and squeeze the juice. Rinse
the trout fi lets, pat dry with kitchen paper and carefully take off the skin
with a large knife. Drizzle with lemon juice and salt.
Wash the herbs, dry well, chop fi nely and mix with the lemon zest. Slice
the tomatoes with the Nicer Slicer on setting 4*, then season with salt and
pepper. Shave the Parmesan with the Nicer Slicer on setting 1*.
Take the gratin out of the oven, lay the trout fi lets on the vegetables,
spread the herbs on top, cover with the slices of tomato and sprinkle with
the Parmesan. Then bake for a further 15-20 mins.
Scandinavian fi sh casserole
Ingredients for 4 people:
2 shallots
2 cloves of garlic
1 leek
50 g celeriac
1 carrot
Oil for frying
1 bay leaf
750 ml fi sh stock
125 ml orange juice
125 ml tomato juice
500 g zander fi let
Lemon juice
Tabasco
Salt, pepper
100 g North Sea shrimp
1 bunch of dill
1 baguette
Preparation:
Peel the shallots and garlic, remove the hard roots, put the Nicer Slicer on
setting 2*, put both in the Handy Hopper and slice fi nely. Clean and wash
the leek, peel and clean the celery and carrots. Put the Nicer Slicer on
setting 2*. Cut all of the vegetables into fi ne slices.
Heat the oil in a suffi ciently large pan and sweat off the vegetables with the
bay leaf. Add the fi sh stock, orange and tomato juice and boil for 8 minutes.
Remove the bones from the zander fi let, cut into bite-size pieces and cook
in the soup for 5 minutes. Season with lemon juice, Tabasco, pepper and
salt. Wash the shrimp and pat dry. Wash the dill, dry well and chop coarsely.
Serve the soup in 4 plates then scatter the shrimp and dill on top.
Cut the baguette into slices one fi nger thick and serve with the soup.
* can be altered to suit your preferences