FR

NL

DE

IT

SV

Environment protection first!

Your appliance contains valuable materials which can be recovered or recycled.

Leave it at a local civic waste collection point.

This product has been designed for domestic use only. Any commercial use, inappropriate use or failure to comply with the instructions, the manufacturer accepts no responsibility and the guarantee will not apply. If you have any problems or queries, consult our website – www.tefal.co.uk or call our Helpline: 0845 602 1454 – UK, or 01 677 4003 – Ireland.

MADE IN FRANCE.

FishFish fillet with mushrooms

EN

ES

•600 gr salmon fillet cut into cubes • 1 chopped shallot (6 tsp.) • 4 button mushrooms cut in slices (24 slices) • 1 knob of butter • 150 ml white wine

•6 Tbsp. fresh cream • salt

•pepper

Cooking time: 8 minutes

Melt the butter and add 1 tsp. of chopped shallot and 4 slices of mushroom, then lightly brown. Add 100 gr of fish cut in cubes, stir gently and lightly brown. Then add 1 Tbsp. white wine, the salt and pepper, and stir. Let cook 4 – 5 minutes, then add the fresh cream. Stir and serve.

N.B. You may use several types of fish fillets and various types of mushrooms (button mushrooms, Fairy Rings, ceps, etc.).

PT

CS

Caramel Shrimp

Per mini-pan: • 100 gr shrimp (600 gr total) • 1 streak of oil

•1 Tbsp. sugar • 1 tsp. Pastis liqueur • 1 tsp. soy sauce • salt

•pepper • optional: 1 tsp. corn starch

Cooking time: 6 minutes

Wash and peel the shrimp. Heat the oil in the mini-pans , then quickly brown the shrimp while stirring them. Immediately sprinkle with powdered sugar, mix together and let caramelize while stirring.

Then pour in the Pastis and soy sauce. Add salt and pepper, and stir.

SK

Curried cod

For 6 mini-pans: • 600 gr cod fillets (or mackerel)

•1 chopped garlic clove

•1/2 chopped onion • 210 gr tomato concentrate • 1 tsp. curry • 1 Tbsp. oil • 1 lemon

•salt • pepper

Cooking time: 8 minutes

Heat the oil in the mini-pans, then lightly brown 100 gr of fish cut in cubes. Add a pinch of chopped onion and garlic. Mix in 1 Tbsp. tomato concentrate and the lemon juice, then sprinkle with the curry. Add salt and pepper, and stir.

MeatsChicken Curry

Per mini-pan: • 1/2 chicken breast cut into pieces • 1 slice chopped onion • 1 chopped shallot • 1 knob of butter

•curry powder • pepper

•1 Tbsp. fresh cream • mango chutney, depending on your taste

Cooking time: 12 minutes

Melt the butter and lightly sauté the shallot, onion and chicken (on all sides). Then sprinkle with curry, salt and pepper. Stir and let cook for a few moments. Add the fresh cream, then stir and add a little mango chutney, according to taste, before serving.

Duck magret

• 600 gr duck breast cut into

Cooking time: 9 minutes

small cubes • 3 Tbsp. sesame

Brown 100 gr. of duck breast, cubed, in 1/2 Tbsp. of sesame oil. Add salt

oil • 200 gr tomato coulis

and pepper, and stir. Add 1 Tbsp. of tomato coulis. Let simmer for a few

• 6 pineapple slices

minutes and then add the pineapple slices.

40