AEG KB7100000 - Manual (Page 28)

FISH FILLET 700g
Ingredients:
• 700 g pike-perch fillet or sea trout fillet, cubed
• 100 g Emmental cheese, grated
• 200 ml cream
• 50 g breadcrumbs
• Salt, pepper, lemon juice
• Parsley, chopped
• 40 g butter to grease the dish
Preparation:
Put lemon juice on the fish fillet and marinate it for a while. Dry the juice with kitchen
paper. Season the fish fillet on both sides with salt and pepper. Place in a greased oven-
proof dish.
Mix the cream, grated cheese, breadcrumbs and the chopped parsley and spread on the
fish.
Setting Shelf position Time
P 8 FISH FILLET 2 25 min.
SADDLE OF VEAL (4-6 serves )
Take meat out of the fridge 1 hour before you cook.
Ingredients:
• 1000 g saddle of veal
• 2 tbsp peanut oil
• Salt, pepper, paprika and a little mustard
Preparation:
Wash the veal and dry it with kitchen paper. Mix the seasonings with the peanut oil. Use
the mixture to coat the meat fully.
Fry the veal in a frying pan on the cooker in a very high heat on all sides for 10 minutes.
Put it in the pre-warmed tin.
Setting Shelf position Time
P 9 SADDLE OF VEAL 2 80 min.
LASAGNE
Meat sauce:
• 100 g streaky bacon
• 1 onion and 1 carrot
• 100 g celery
• 2 tblsp olive oil
• 400 g mince (a mixture of beef and pork)
• 1 small tin of tomatoes, chopped (approx. 400 g)
• Oregano, thyme, salt and pepper
• 3 tablespoons butter
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