Redmond MultiPRO Series - Page 18

18
recipe 1
Ingredients:
Directions
Chop the eld mushrooms and onion, rinse the sh. Soak the
loaf in milk for 5 minutes. Put the sh llet, garlic and loaf
through the meat grinder. Put the eld mushrooms and onion
into the multicooker bowl, add the vegetable oil. Close the lid.
Set the FRY programme, the cooking time for 5 minutes, cook,
stirring occasion-ally, until the programme ends. Add the fried
mush-rooms and onion, prawns and gelatine into the mince,
stir until smooth. Put the mince into the ham maker (Follow
paragraphs 1–4 of pattern I). Set the SOUP programme, the
timer for 1 hour 30 minutes. Cook until the programme ends.
Follow paragraphs 5–7 of pattern I.
• Trout (llet) – 500 g
• River perch (llet) – 300 g
• Salad prawns (peeled) –
300 g
• Field mushrooms – 100 g
• Loaf – 80 g
• Trout (llet) – 50 g
• Black olives – 40 g
• Garlic – 10 g
• Powdered gelatin – 7 g
• Milk – 80 ml
• Vegetable oil – 30 ml
Fish ham
with prawns