The high-end cooktop extractor system with innovative knob control and individually selectable cooktops.
The modular cooktop extractor system with intuitive operation and freely selectable cooktops.
The purist cooktop extractor system with maximum cooking space and BORA Assist.
The ultra-flexible cooktop extractor system with maximum ease of use.
The customisable high-performance cooktop extractor system to embark on your personal cooking experience.
The most compact cooktop extractor system with maximum use of space for 60-cm-wide kitchen units.
The cooktop extractor system with a radiant cooktop and effective extraction.
BORA X BO. The professional steam oven for your home.
The perfect addition for a top-class, complete cooking and baking experience.
Smart, well-organised food refrigeration.
Simple refrigeration and freezing intelligently combined.
Refrigeration and freezing made simple – with an extra-large refrigerator compartment.
Keep a cool head with perfect freezing.
Smart direct and indirect lighting.
Beautifully subtle single and cluster lights for top-quality kitchens.
The built-in vacuum sealer for longer-lasting food and an extraordinarily fresh taste.

Salmon and sesame sashimi with a pea and wasabi purée.

Name: Salmon and sesame sashimi with a pea and wasabi purée.
Yield: 2
Cuisine: Asian, Japanese
Ingredients: 500 g Salmon; 4 level tbsp White and black sesame seeds; 2 level tbsp Groundnut oil; 600 g Peas; 5 floor Coriander root/sprigs; 400 ml Coconut milk; 1 pinch Wasabi; 1 tbsp Soy sauce

10min.

Easy

Pescetarian

Ingredients

2 Servings

400 ml Coconut milk
5 floor Coriander root/sprigs
2 level tbsp Groundnut oil
600 g Peas
500 g Salmon
1 tbsp Soy sauce
1 pinch Wasabi
4 level tbsp White and black sesame seeds

Asian, Japanese

Fish & seafood

Fish, Sesame, Soya, Nuts, Peanuts

Histamine

Tepan spatula, Hand blender

Method

Fry the salmon
Press the salmon into the sesame seeds and fry on all sides for 15 seconds in peanut oil on the BORA Tepan stainless steel grill.
Ingredients
500 g Salmon, 4 level tbsp White and black sesame seeds, 2 level tbsp Groundnut oil

Prepare the mash
Blanch the peas, wash the coriander, shake dry and chop finely. Add the coconut milk, wasabi, coriander and soy sauce to the peas, season to taste and roughly puree with a hand blender.
Ingredients
600 g Peas, 5 floor Coriander root/sprigs, 400 ml Coconut milk, 1 pinch Wasabi, 1 tbsp Soy sauce