Breville BOV450XL - Manuel (Page 64)

63
RECIPES
MAPLE SALMON
Function: BAKE
Temperature: 400˚F (205˚C)
Cooking Time: Approximately 15 to 20
minutes
Yield: 4 servings
INGREDIENTS
2 lb fresh salmon fi llet (900 g), skinned & boned
3 tablespoons pure maple syrup
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon light soy sauce
¼ leek stalk, washed, thinly sliced
1 teaspoon unsalted butter, diced small
Salt and pepper to taste
METHOD
1. In a small bowl combine maple syrup,
mustard, lemon juice, and soy sauce.
2. Place the fresh salmon fi llet on the
Breville enamel baking pan, lined with
foil. Roll the foil around the salmon.
3. Spoon the glaze on top of the salmon.
Sprinkle with sliced leek and dot with
butter. Season with salt and pepper.
4. Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to BAKE. Set the TEMPERATURE
to 400F (205C) and set the TIME to
13 minutes (approximately). Press
START/CANCEL button to activate.
5. The fi sh is done when it is opaque and
fl akes easily with a fork.
NOTE
Citric acid, found in foods such a orange,
lemon and lime juice, may damage the
porcelain enamel fi nish of the baking pan
and broiling rack. When cooking foods
with high citric acid content, we strongly
recommend lining the enamel surfaces
with foil or baking paper to extend the
life of these accessories.
STUFFED TURKEY BREAST
Function: ROAST
Temperature: 375˚F (192˚C)
Cooking Time: 45 minutes to 1 hour
(approximately)
Yield: 6 Servings
INGREDIENTS
One 2.2 pound (1 kg) (approximately)
turkey breast, boneless and skinless
1¾ cups chicken broth
¼ cup unsalted butter
2 tablespoons fl our
L
cup dry white wine
FILLING
1 cup hot water
4oz dried porcini
6 ounces thinly sliced pancetta
3 tablespoons olive oil, divided
6 ounces crimini mushrooms, sliced
½ tablespoon fi nely chopped
fresh rosemary
½ tablespoon fi nely chopped
fresh sage
2 shallots, fi nely diced
¼ cup chopped fresh parsley
1 ½ cups fresh crust-less breadcrumbs (not dry)
PREPARE THE STUFFING
1. Soak porcini mushrooms in hot water
for 30 minutes to soften. Squeeze the
porcini mushrooms, chop and set aside.
Strain the liquid through a paper fi lter
(a coffee fi lter). Set aside.
2. Heat 1 tablespoon olive oil in a medium
sized skillet. Fry the pancetta until crispy
(approximately 2 minutes). Drain on paper
towels and chop. Set aside.
3. In the same skillet add 1 tablespoon
olive oil and sauté the crimini
mushrooms and shallots until lightly
browned and liquid has evaporated.
Add fresh herbs. Set aside.
4. In a medium sized bowl, combine
the porcini, pancetta, crimini and
breadcrumbs. Set aside.