Sole fillets

Utensils: Shallow,oval dish with microwave cling film (approx. 26 cm long)

Ingredients

400 g sole fillets

1lemon, whole

150 g tomatoes

10g	butter
1 tbsp	vegetable oil
1 tbsp	parsley, chopped
	salt & pepper
4 tbsps	white wine
20 g	butter or margarine

Fruit jelly with vanilla sauce Utensils: Dish with lid (2 l capacity)

	Dish with lid (1 l capacity)
Ingredients
150 g	redcurrants, washed and
stalks removed
150 g	strawberries,washed and
	hulls removed
150 g	raspberries, washed and
	hulls removed
250 ml	white wine
100 g	sugar
50 ml	lemon juice

8gelatin leaves 300 ml milk

1/	vanilla pod
2
30 g	sugar
15 g	cornflour

Tip: You can also use defrosted frozen fruits.

electrolux recipes 31

1.Wash the fish and pat dry. Remove any bones.

2.Cut the lemon and the tomatoes into thin slices.

3.Grease the dish with butter. Place the fish filets in the dish and drizzle with vegetableoil.

4.Sprinkleparsley over the fish, placethe tomato slices on top and season. Place thelemon slices on top of the tomatoes andpour the white wine over them.

5.Place small pats of butter on top of the lemon, cover and cook.

13-16 min. 800 W

After cooking, stand forapprox. 2 min.

Tip: This recipe can also be used for Had- dock, Halibut, Mulet, Plaice or Cod.

1.Put some of the fruit to one side for decoration. Purée the rest of the fruit with the white wine, put it into a dish, cover and heat.

7-9 min.

800 W

2.Stir in the sugar and the lemon juice.

3.Soak the gelatin in cold water for approx. 10 min, then take it out and squeeze dry. Stir the gelatin into the hot purée until it has dissolved. Place the jelly in the refrigerator and leave to set.

4.To make the vanilla sauce; put the milk into the other dish. Slit the vanilla pod and remove the insides, stir this into the milk with the sugar and the cornflour. Cover and cook, stir during cooking and again at the end.

3-4 min.

800 W

5.Turn out the jelly onto a plate and decorate with the remaining fruit. Pour the vanilla sauce over the jelly.