Julienned, Russian old, Style fish, Continue

Code/Food	Serving Size	Ingredients

1-11	340 g	(1) Beetroot julienned – 30 g, Carrot		julienned
Russian old		– 30 g, Onion julienned – 15 g, Fish\Chicken
style fish		stock or water with dry concentrate – 200 ml
		(2) Mix for sauce : Wheat – 10 g, Tomato paste –
		10 g, Sour cream – 30 g, Water – 50 ml
		(3) Carp or pike perch filet– 150 g,
		Bay leaf – 1 pc
	Instructions
	Put all ingredients into a bowl shaped plate add boiling stock. (1)
	Start cooking. As soon as oven beep, stir well and add “mix for
	sauce“ with veg and stock. (2) Add fish and		bay leaf (3).	Continue
	cooking process.
1-12	125 g	Salmon steak butterfly –	150-170 g,	Salt – 1 g,
Poached		Water – 20 g, (Lemon/Orange – 10 g squeeze
salmon steak		juice for your choice)
butterfly	Instructions
	Season salmon steak. Put it on a plate and add water. (Use juice if
	your want). Put it into microwave and start cooking.

1-13	120 g	Cod filet – 140-150 g (or	Pike-perch filet), Lemon
Poached cod	+ 53 g sauce	– 10 g (squeeze juice), Salt – 1 g, Water – 30 g,
with Butter		Bay leaf – 1 pc, Sauce : Hardboiled egg – 20 g
and Egg		(½ egg), Chopped parsley – 3-5 g,
sauce		Butter – 30 g (Microwave 800 W – 1 min)
	Instructions
	Season fish filet. Put it on a plate and add water. Put it into
	microwave and start cooking. Separatley prepare sauce. Cook
	egg and cut it in small dices. Chop parsley and heat butter. Mix all
	Ingrediens and put on top of fish.

Code/Food	Serving Size	Ingredients

1-14	315 g	Turkey filet batons –150 g, Zucchini julienned –
Turkey		50 g, Onion julienned – 15 g, Carrot julienned
steamed with		– 20 g, Chicken stock or water with dry
Vegetables		concentrate – 150 ml
	Instructions
	Put all ingredients into a bowl, add boiling stock. Start cooking.
	As soon as oven beeps, upside down it, mix veg and continue
	cooking process.
1-15	150 g	Pike-perch filet – 80-100 g (or Carp), Mayonaise
Pike-perch		– 10 g, Salt – 1 g, Tomato cut in rounds – 50 g,
with Tomato		Cheese grated – 20 g
and Cheese	Instructions
	Grease mayonaise on fish filet, season it with salt. Put on the top
	tomato use toothpick. Put cheese on the top. Put it on a plate and
	start cooking. Put out toothpick.
1-16	210-240 g	Butter – 10 g (2x5 g), Carrot julienned – 35 g,
Trout		Onion julienned – 25 g, Garlic chopped – 3 g,
baked with		Celery leaves chopped – 5 g, Trout – 1 pc – 220-
Vegetables		250 g, Salt – 1 g, White pepper powder – ½ g,
		Butter – 5 g
	Instructions
	Grease butter in the centre of wax paper. Put carrot, onion, garlic
	and celery on it. Put seasoned trout on vegetables. Grease butter
	on top of the fish.	Cover it. Put it into microwave and start cooking.

ME83K_ME83_ME83A_BWT_DE68-04285A-02_EN.indd 20

2014-07-11 5:35:01

julienned