|
|
|
|
|
|
|
|
|
|
|
|
|
|
| FISH | TIME |
|
| PREPARATION |
| REMARKS |
| |||||
|
|
|
|
|
|
|
|
|
| ||||
| Pike | 25 to 30 min. |
|
| whole (1kg) | • *Steaks :slices of |
| ||||||
| Cod/hake | 13 to 15 min. |
|
| steaks (180g)* | fish 2 or 3 cm |
| ||||||
| Sea bream | 20 to 25 min. |
|
| whole (1kg) | thick | (180/200g) |
| |||||
|
|
| per person. |
|
| ||||||||
| Haddock | 15 min. |
|
| fillets | • | Always | insist | on |
| |||
|
|
| very |
| fresh |
| |||||||
| Herring | 20 min. |
|
| whole (200g) |
|
| ||||||
|
|
| products |
|
|
| |||||||
| Monkfish | 15 to 20 min. |
|
| steaks (180 g) | • | Place whole | fish |
| ||||
| Lotte | 15 min. |
|
| according to thickness | directly | into | the |
| ||||
|
|
| dish or on bay lea- |
| |||||||||
| Mackerel | 20 min. |
|
| whole (250g) | ves, | fennel | or |
| ||||
| Whiting/cod | 15 min. |
|
| fillets | other herbs. |
|
| |||||
|
|
| • At the end of |
| |||||||||
| Skate | 25 to 30 min. |
|
|
| cooking, | remove |
| |||||
|
|
|
| the skin which will |
| ||||||||
|
|
|
|
|
|
|
|
| |||||
| Mullet | 15 min. |
|
| whole (200g) | come away easily. |
| ||||||
| Mullets | 10 min. |
|
| fillets |
|
|
|
|
|
| ||
| Dogfish | 20 min. |
| thick slice (6 to 10 cm long) |
|
|
|
|
|
| |||
| Salmon | 15 to 20 min. |
|
| steaks (180/200 g) |
|
|
|
|
|
| ||
| Sole | 10 to 12 min. |
|
| fillets |
|
|
|
|
|
| ||
| Tuna | 20 to 25 min. |
|
| steaks (180/200 g) |
|
|
|
|
|
| ||
| Whole trout (1kg) | 20 to 25 min. |
| whole (200g) 13 to 15 min. |
|
|
|
|
|
| |||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| MEATS/ | TIME |
|
| PREPARATION |
| REMARKS |
| |||||
| EGGS |
|
|
|
| ||||||||
| Beef | 15 to 30 min. |
|
|
|
|
|
|
|
|
| ||
| Pork (filet mignon) | 25 min. |
| Joint | 800 gr.: 55 to 60 min. | • | The | brown |
| ||||
| Poultry(breast, fillet) | 20 to 25 min. | Chicken drumsticks : 35 to 40 min. |
| |||||||||
| under |
| grill | in |
| ||||||||
| (Paupiettes) | 25 min. |
| Turkey roast joint : 50 to 60 min. | another dish. |
|
| ||||||
| Sausages | 20 min. |
|
| Morteau 400 g piece |
|
|
|
|
|
| ||
| Black pudding | 10 to 15 min. |
|
|
|
|
|
|
|
|
| ||
|
|
|
|
|
|
|
|
|
|
|
| ||
|
|
|
|
|
|
|
|
|
|
| |||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 7 min. |
| Boiled eggs : Place directly on the grill. |
|
|
|
| |||
| Eggs |
|
|
|
|
|
| ||||||
|
|
|
|
| Fried eggs : broken in an individual dish on the grill |
| |||||||
|
|
|
|
| |||||||||
| eggs that are very |
|
| 5 to 6 min. |
|
| |||||||
|
|
|
| and cover with cling film |
|
|
|
|
|
| |||
| fresh and stored at |
|
|
|
|
|
|
|
|
|
| ||
|
|
|
|
|
|
|
|
|
| ||||
|
| 8 min. |
|
|
|
|
|
| |||||
| room temperature |
|
|
| Hard | / Cocotte see detailed recipes. |
|
|
|
| |||
|
| 10 to 12 min. |
|
|
|
|
| ||||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RICE, PASTA | TIME |
|
| PREPARATION |
| REMARKS |
| |||||
| COUCOUS |
|
|
|
| ||||||||
|
|
|
|
|
|
|
|
|
|
| |||
Place directly in a dish, covered with water or milk. The steam is not sufficiently wet to saturate these foodstuffs that swell. Place a sheet of aluminium foil over the dish to pro- tect it from the droplets of water.
Rice pudding
Couscous
30 min. | 100g of washed rice - 20 cl of milk | grains | |
| 2 dessertspoons of sugar | with a fork | at the |
20 min. | 200g (1/4 litre of water) | end of the cooking. | |
|
| ||
|
|
|
|
90
