Gaggenau VF 230 manual Recipes

7.2 Recipes

Fishballs in a cabbage jacket

Ingredients
400 g fillet of cod	4 giant prawns
1 head of Chinese cabbage	1 lime
2 tablespoons soya sauce	2 eggs
2 spring onions	80 g starch
100 ml whipped cream	Salt, pepper

Preparation

Wash the fish fillet, dab it dry and cut it into small cubes. Press out the lime. Mix the lime juice and the soya sauce into the fish cubes and put this in the fridge.

Clean the spring onions. Chop the onions. Blanch the onion stem for 1 minute and then allow it to cool.

Remove 6 good leaves from the head of cabbage, blanch them for 2-3 minutes and then allow them to cool.

Grind the thoroughly cooled fish fillet in a mixer. In doing so, add the cooled whipped cream bit by bit. Season it with salt and pepper and place it back in the fridge.

Break the prawns out of their shells and remove the intestines. Coarsely cube the prawns, mix them with the chopped spring onions into the fish stuffing and place everything back in the fridge.

Remove the ribs from the China cabbage leaves and halve the leaves lengthwise.

Shape 12 balls out of the fish stuffing and place them on the cabbage leaves. Shapes small bundles and tie them up with strips of spring onions.

Preheat the deep fryer to 165°C.

Whip the eggs and turn the balls first in the eggs and then in starch.

Deep fry for 4 to 6 minutes at 165°C.

Game skewers

For 4 skewers

Ingredients

300 g hare fillet

300 g deer fillet

12 shallots

12 small mushroom heads

4 slices of pineapple (quartered)

1 fresh mango (in pieces) Salt, pepper

Preparation

Preheat the deep fryer to 175°C.

Cut the prepared game into cubes of equal size. Alternating with the vegetables and fruit, skewer it on 4 skewers.

Deep fry for 3 to 4 minutes at 175°C. Then salt and pepper.

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