Meat, fish & poultry
Switzerland
Zurich veal stew
Total cooking time: approx.
Utensils: Bowl with lid (2 Iitre capacity) Ingredients
600 g | veal fillet |
1 tbsp | butter or margarine |
1 | onion (50 g), finely chopped |
100 ml | white wine |
| gravy thickener to make approx. 1/2 litre |
300 ml | cream |
| salt & pepper |
1 tbsp | parsley, chopped |
France
Filet of sole
for 2 portions
Total cooking time: approx.
Utensils: Shallow oval gratin dish with lid (approx.26 cm)
Ingredients
400 g filet of sole
1lemon, untreated
2tomatoes (150 g)
1 tsp | butter or margarine to grease the dish |
1 tbsp | vegetable oil |
1 tbsp | parsley, chopped |
| salt & pepper |
4 tbsp | white wine (30 ml) |
2 tbsp | butter or margarine (20 g) |
Tip: You can also use rosefish, halibut, mullet, plaice or cod in this recipe.
1.Slice the meat into finger-thick strips.
2.Smear the butter evenly around the dish. Add the onion and the meat to the dish, cover and cook. Stir
once during cooking.
7-10 min. 
800 W
3.Add the white wine, the gravy powder and the cream, stir, cover and continue to cook.
Stir once during cooking.
4-5 min. 
800 W
4.Taste the stew, stir again and allow to stand for 5 minutes. Serve with parsley garnish.
1.Wash the fish and pat dry. Remove any bones.
2.Slice the lemon and the tomatoes finely.
3.Grease the gratin dish with butter. Place the fish in it and drizzle with vegetable oil.
4.Sprinkle the fish with parsley, lay the slices of tomato on top and season. Lay the slices of lemon on top of the tomato and pour the white wine over this.
5.Dot the lemon with butter, cover and cook.
13-16 min. 
560 W
Allow the fish fillet to stand for approximately 5 minutes after cooking.
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