V-ZUG SL Bedienungsanleitung PDF herunterladen (Seite 21)

36 37 Aperitif Starters

Put the diced zander into the freezer for 30 minutes.1

Line the small glass dishes with cling ﬁlm, leaving enough 2

spare to cover the moulds, once ﬁlled. Lay the basil

leaves in the bottom of the small glass dishes.

Puree the full cream with the frozen diced zander in a 3

blender or using a hand-held mixer, add the herbs and

season with salt and pepper.

Put half of the zander mixture into the dishes. Lay the 4

salmon in the centre. Spread the rest of the zander mixture

on top. Cover the small glass dishes with cling ﬁlm.

Place the small glass dishes on to the original glass baking 5

tray and put at level 2 of the cold cooking space. Start

the recipe. Microwave 600–700 watts, 2–3 minutes,

followed by microwave 200–300 watts, 10–15 minutes.

Remove the cling ﬁlm from the top of the terrine. Allow 6

the terrine to stand for at least 20 minutes before turning

it out.

Tips

Replace the small glass dishes with a glass or silicone terrine

mould suitable for use in the microwave; adjust the cooking

time accordingly.

The terrine can be eaten hot or cold.

Zander and salmon terrine

4 small glass dishes, Ø 5–7 cm

Original glass baking tray

300 g fresh ﬁllet of zander,

diced

16 basil leaves

1 bunch of chives or dill,

ﬁnely chopped

1½ dl full cream

Salt

Pepper

100 g salmon ﬁllet,

cut into 4 pieces

Preparation: 60 minutes

Cooking: 11 minutes

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V-ZUG SL Bedienungsanleitung Seite 21