Princess Household Appliances B.V., a Dutch firm specialising in small domestic appliances, was established by its former owner Aad Ouborg in 1994. Thanks to its highly distinctive approach "Business is Entertainment‟, the company has grown explosively. Princess is the world's largest provider of small chrome domestic appliances.
• 40g (1⅜ oz) sugar
• 1 large mango
• 400ml tarragon vinegar
• sweet white wine
• ¼ Spanish red pepper
• 40g (1⅜ oz) sugar
• piece of fresh ginger
• 400g (14⅛ oz) French beans
• 1 small red onion
• 4 eggs
• ¼ bunch fresh oregano
• 400ml extra virgin olive oil
• 4 x 140g (5oz) sea bass filets
Mango chutney
Peel the mango and cut the outer portion into small cubes. Use the remaining flesh around the pit as the basis for the chutney. Boil the sugar in a saucepan until it is caramelized, then add the flesh from around the pit. Then deglaze it with tarragon vinegar and a dash of sweet white wine. Purée with the hand blender. Cut the red pepper finely and add it along with the mango cubes to the purée and leave it to simmer on low heat. If the purée is too liquidy, bind it with potato starch. Serve the mango chutney in a shot glass.
Ginger syrup
Combine 400ml of water with 40g (1⅜ oz) of sugar. Let the sugar dissolve over a low heat. Peel the ginger and chop coarsely. Add the ginger to the sugar water. Leave the sugar water to boil until becoming around 4 cl. of syrup. Let the syrup cool and then filter the ginger from the syrup. Hold the pipette in the cooled syrup and fill it by squeezing the ball of the pipette. Put the pipettes in the glasses with mango chutney.
Salad
Clean the French beans and blanch them in plenty of water until al dente. Rinse immediately. Peel the winter carrots and slice into thin rings. Hard boil the eggs. Peel the eggs and cut them into quarters. Pick the oregano and chop it finely. Mix the beans, onions, eggs and oregano and season the salad with salt, pepper and olive oil.
Sea bass
Rub the sea bass filets with salt and pepper and grill them on the Princess Table Chef™ with a bit of olive oil. Presentation: Place the salad on a warmed plate. Position the sea bass atop the salad. Serve with a glass of mango chutney with pipette on a side plate.
Send by e-mail Print Share this recipe
The most versatile Princess griddles, suitable for meat, fish, vegetables, potatoes, but also for foods like crêpes.
View all products
Princess is proud to announce that as of today it has identified a sales channel in Australia. During the distributor meeting early April in Hong Kong, the Australian company Schweigen, has become...
© 1994-2011 Princess Household Appliances B.V.
