AEG MCD2662E - Manual (Page 29)

29 Recipes
Sole fillets
1. Wash the fish and pat them dry. Remove any bones.
2. Cut the lemon and the tomatoes into thin slices.
3. Grease the oven dish with butter. Place the fish fillets
in the dish and drizzle with the vegetable oil.
4. Sprinkle parsley over the dish, place the tomato slices
on top and season. Place the lemon slices on top of
the tomatoes and pour the white wine over them.
5. Place small pats of butter on top of the lemon, cover
and cook.
11-13 min. 630 W
After cooking, stand for approx. 2 min.
Utensils Shallow oval oven dish with
microwave cling film (approx. 26 cm
long)
400 g sole fillets
1 lemon, whole
150 g tomatoes
10 g butter
1 tbsp vegetable oil
1 tbsp parsley, chopped
salt and pepper
4 tbsp white wine
20 g butter or margarine
Fish fillet with cheese sauce
1. Wash the fish, pat dry and sprinkle with lemon
juice. Rub with salt.
2. Grease the bowl. Add the diced onion, cover and
cook.
1-2 min. 900 W
3. Sprinkle the flour over the onions and white wine
and mix.
4. Grease the gratin dish and place the fish in it. Pour
the sauce over the fish and sprinkle with cheese.
Place on the low rack and cook.
7-8 min. 450 W
14-16 min. Dual Grill (450 W)
After cooking, stand for approx. 2 min.
Utensils Bowl with lid (1 l capacity)
Shallow round gratin dish (approx.
25 cm long)
800 g fish fillets
2 tbsp lemon juice
salt
10 g butter or margarine
50 g onion, finely chopped
20 g flour
100 ml white wine
1 tsp vegetable oil to grease the dish
100 g Emmental cheese, grated
2 tbsp parsley, chopped
Almond trout
1. Wash and dry the trout and sprinkle with lemon juice.
Rub the salt to the interior and exterior of the fish and
leave to stand for 15 min.
2. Melt the butter.
1 min. 900 W
3. Dry the fish, spread on the butter and roll in the flour.
4. Grease the dish. Put the trout in the dish and cook on
the low rack. Two thirds through cooking turn the
trout and scatter the almonds over them.
15-18 min. Dual Grill (450 W)
After cooking, stand for approx. 2 min.
Utensils Shallow oval gratin dish
(approx. 32 cm long)
4 trout (200 g), trimmed
juice of one lemon
salt
30 g butter or margarine
50 g flour
10 g butter or margarine to grease the dish
50 g almond flakes