AEG MCD3881E-M - Manual (Page 18)

sides. Pour in the white wine, chicken
stock and soya sauce and bring to the
boil.
Add parsley, thyme, diced bacon, mush-
rooms, shallots and garlic.
Bring to the boil again, cover with a lid
and put in the oven.
– Time in the oven: 55 minutes
– Oven level: 2
FISH
Steamed Fish
Ingredients:
• 400 g potatoes
• 2 bunches of spring onions
• 2 cloves of garlic
• 1 small tin chopped tomatoes
• 4 salmon fillets
• juice of a lemon
• salt and pepper
• 75 ml vegetable stock
• 50 ml white wine
• 1 sprig of fresh rosemary
• 150 ml wine
• 1/2 bunch of fresh thyme
Method:
Wash potatoes, peel, quarter and boil in
salted water for 25 minutes, then drain
and cut into slices.
Wash spring onions and slice finely. Peel
garlic cloves and cut into pieces. Mix on-
ions and garlic with the chopped toma-
toes.
Sprinkle salmon fillets with the juice of a
lemon and leave to marinade. Then dry
and season with salt and pepper.
Mix vegetables and potatoes and place in
a greased ovenproof dish, season and
place the salmon on top.
Pour vegetable stock and white wine over,
distribute rosemary and thyme over the
top.
– Time in the oven: 35 minutes
– Oven level: 1
– For steam ovens: add 250 ml of water
into the drawer.
Poached Fish (Trout)
Ingredients:
• 4 trout, approximately 250 g
• salt
• pepper
• lemon juice
Method:
Wash and dry the trout. Then drizzle them
with lemon juice both inside and outside.
Leave the juice to soak in for a time and
then season with salt and pepper. Place
the fish into a casserole dish with a perfo-
rated insert.
– Amount of water to be put into the wa-
ter drawer: 400 ml
– Time in the oven: 30 minutes
– Oven level: 2
CAKE
Sweet Tart
Ingredients:
• 2 sheets original Swiss flaky pastry or
puff pastry (rolled out in a square)
• 50 g ground hazelnuts
• 1.2 kg apples
• 3 eggs
• 300 ml cream
• 70 g sugar
Method:
Place pastry on a well-greased baking tray
and prick the bottom all over with a fork.
Spread the hazelnuts evenly over the pas-
try. Peel apples, remove cores and cut in-
to 12 slices. Spread slices evenly on the
pastry. Mix eggs, cream, sugar and vanilla
sugar together well and put over the ap-
ples.
– Time in the oven: 55 minutes
– Oven level: 2
Lemon Sponge Cake
Ingredients for the mixture:
• 250 g butter
• 200 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• 4 eggs
• 150 g flour
• 150 g cornflour
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