AEG MCD1751E, MCD1761E Zurich veal stew, Filet of sole, Dot the lemon with butter, cover and cook

Meat, fish & poultry

Switzerland

Zurich veal stew

Total cooking time: approx. 11-15 minutes

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. 13-16 minutes

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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