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27
Blue mussels in white wine
Ingredients (serves 4)
2 - 3 kg blue mussels
2 onions
2 carrots
1 leek
¼ celeriac
1 bunch of chopped parsley
1 garlic clove
1 bay leaf
100 g butter
Black peppercorns
¾ l dry white wine
Insert the heating element for roasting. Place the
roasting dish on the first shelf from the bottom.
Preheat the oven and roasting dish to 175 °C on the
"roaster function".
Preparation
Rinse the mussels under running water and remove
the beards. Discard any opened mussels. Peel the
onions, rinse the carrots, leek and celeriac, and chop
all vegetables into small pieces. Mix the vegetables
with the crushed garlic, bay leaf and peppercorns.
Melt the butter in the preheated roasting dish and
sauté the vegetables. Deglaze with white wine and add
the mussels to the broth. Place the lid on the roasting
dish and cook for 15 - 20 minutes.
Setting values
Setting: Roaster function
Temperature: 175 °C
Cooking time: 15 - 20 minutes
Whole roasted pike-perch
Ingredients (serves 4 - 6)
1 pike-perch (1 - 1.5 kg)
150 g bacon rashers
100 g butter
2 large potatoes (to keep the pike-perch upright in the
roasting dish)
Insert the heating element for roasting. Place the
roasting dish on the first shelf from the bottom.
Preheat the oven and roasting dish to 175 °C on the
"roaster function".
Preparation
Ask the fishmonger to gut and descale the pike-perch.
Rinse the fish, score on both sides and cover with
bacon.
Add the butter to the preheated roasting dish. Using
the potatoes to keep it upright, place the pike-perch in
the roasting dish and cover with the lid. Remove the
lid 5 minutes before the end of the cooking time.
Serve with creamy onion sauce.
Setting values
Setting: Roaster function
Temperature: 175 °C
Core temperature: 65 °C
Cooking time: Approx. 30 minutes
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