Gastroback 42559 Design Raclette - Fondue - Set - Manual (Page 16)

Fondue
Swiss Fondue—well-tried and always delicious
Serves 4
• 400 g Greyerzer cheese
• 200 g Emmentaler cheese
• 300 ml dry white wine
• 2 cl kirsch
• 4 teaspoonful corn starch
• 1 teaspoonful lemon juice
• 1 clove of garlic
• pepper
• nutmeg
• white bread
Heat wine, lemon juice and shredded garlic in the fondue pot. Add cheese and slowly melt the
cheese. Dissolve starch in kirsch and add this mixture. Season with pepper and nutmeg.
Serve with sliced white bread.
Enjoy your meal!
Raclette
Salmon with Mangetout—Rich in Vitamins
Serves 4
• 600 g salmon filet
• 150 g Greyerzer cheese
• 150 g Cocktail tomatoes
• 200 g mangetouts
• 12 stalks basil
• 1 lemon (chemically non-treated)
• 100 g butter
• salt
• pepper
• sweet pepper leaves
• 1 egg
• olive oil
• 1 clove of garlic
Wash basil and pull out the leaves. Finely chop ca. 10 leaves and add to the butter. Wash
lemon with hot water and dab dry. Rasp the peel and press the juice from the lemon. Peel garlic
and cut it to cubes. Add basil butter, rasped lemon peel, and oil. Mix with salt, pepper, and
sweet pepper leaves to taste. Keep the mixture cool.
Wash and shortly steam the mangetouts. Meanwhile, wash and halve the Cocktail tomatoes.
Wash salmon filets and dab dry. Then cut to cubes and splash some lemon juice and oil on it.
Season with salt and pepper. Cut cheese to fine slices.
Pre-heat your Raclette. Place two cubes of salmon in each Raclette pan and place 4 mangetouts
and 3 tomato halves on it. Bake for ca. 5 minutes. Thereafter add 1 teaspoonful of butter and
one slice of cheese and bake until the cheese is melted. Garnish with one leave of the remaining
basil.
Enjoy your meal!
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