AEG BY9314001M - Manual (Page 4)

Ingredients:
• 600 - 700 g perch-pike, salmon, or sea
trout fillet
• 150 g grated cheese
• 250 ml cream
• 50 g breadcrumbs
• 1 teaspoon tarragon
• Chopped parsley
• Salt, pepper
• Lemon
• Ovenproof dish
Method:
• Sprinkle the fish fillet with lemon juice
and leave it to marinate for a while.
Then dab off surplus juice using kitchen
paper. Then season the fish fillets on
both sides with salt and pepper. Then
place fish fillets in the buttered oven-
proof dish. Mix together grated cheese,
chopped parsely, tarragon, bread-
crumbs and cream. Spread the mixture
immediately on the fish fillets and place
small knobs of butter on the mixture.
6 - POACHED FISH (TROUT)
Ingredients:
• 4 trout of 250 - 300 g each
• lemon juice, pepper, salt
Method:
• Wash the trout well inside and out,
sprinkle with lemon juice, season and
place in stainless steel dishes with
punched inserts, with 2 trout per dish.
Serve with toasted flaked almonds.
Steamed trout variation: Before the
trout are placed in the stainless steel
dishes with colander insert, pour hot
water and vinegar over them.
7 - PLUM DUMPLING
For the dough (the ingredients should
be at room temperature):
• 125 ml milk
• 20 g sugar
• 1 small packet dried yeast (approxi-
mately 8 g)
• 300 g flour
• 30 g sugar
• 30 g butter
• 1 egg yolk
• 1 whole egg
• 1 packet vanilla sugar (approximately 8
g)
• a little lemon zest
• plum jam
After cooking:
• 50 g butter
• 50 g ground poppy seeds
• icing sugar
Other:
• greased dish
Method:
• Put milk and sugar in a saucepan and
warm slightly on a cooking ring. Add
dried yeast and stir. Then leave to stand
for approx. 30 minutes. Put flour, sugar,
butter, egg yolk, egg, vanilla sugar and
a little lemon zest into a mixing bowl.
Add the milk and the yeast and knead
to a workable dough. Cover dough with
a cloth and leave to rise for another 45
minutes. Then cut the dough into
dumplings (about 80 g) using a spoon,
press flat with your hand and fill with 1
teaspoon of plum jam. Pull up the
edges of the dough and cover the jam
with dough and then shape into a ball.
Put the balls into a greased dish, cover
and leave to rise for another 45 minutes
and then put into the appliance.
8 - VEAL KNUCKLE
Ingredients:
• 1 hind knuckle of veal 1.5 - 2 kg
• 4 slices cooked ham • 2 tablespoons oil
• 1 teaspoon salt
• 1 teaspoon sweet-noble paprika
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