Zürich veal in cream, Sole fillets, Min W

Recipes

Switzerland

Zürich veal in cream

Total cooking time: approx. 11-15 minutes

Utensils: Dish with lid (2 l capacity) Ingredients

600 g	veal fillet
1 tbsp	butter or margarine
1	onion (50 g), finely chopped
100 ml	white wine

seasoned gravy browning, for approx. 1/2 l gravy

300 ml	cream
1 tbsp	parsley, chopped

France

Sole fillets

Total cooking time: approx. 13-16 minutes

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

Ingredients

400 g sole fillets

1lemon, whole

2tomatoes (150 g)

1 tsp	butter or margarine for greasing
1 tbsp	vegetable oil
1 tbsp	parsley, chopped
	salt & pepper
4 tbsps	white wine (30 ml)
2 tbsps	butter or margarine (20 g)

Greece

Braised lamb with green beans

Total cooking time: approx. 20-24 minutes

Utensils: Shallow, oval soufflé mould with lid (about 26 cm long)

Ingredients

1-2 tomatoes (100 g)

400 g lamb, boned

1 tsp butter or margarine for greasing the bowl

1 onion (50 g), finely chopped

1clove garlic, crushed salt & pepper sugar

250 g tinned green beans

Tip: If you prefer to use fresh beans, these should be pre-cooked.

1.Cut the fillet into finger-width strips.

2.Grease the dish all over with the butter. Put the onion and the meat into the dish, cover and cook. Stir once during cooking.

7-10 min. 800 W

3.Add the white wine, gravy browning and cream, stir, cover and continue cooking. Stir occasionally.

4-5 min. 800 W

4.Test the veal, stir the mixture once more and allow to stand for approx. 5 minutes. Serve garnished with parsley.

1.Wash the sole fillets and pat them dry. Remove any bones.

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

3.Grease the oven dish with butter. Place the fish fillets inside and drizzle the vegetable oil over them.

4.Sprinkle parsley over the fish, place the tomato slices on top and season. Place the lemon slices on top of the tomatoes and pour 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 allow the fish fillets to stand for approx. 2 minutes.

Tip: This recipe can also be used for Haddock, Halibut, Mullet, Plaice or Cod.

1.Skin and remove the stalks of the tomatoes, then purée in a blender or food processor.

2.Cut the lamb into large chunks. Grease the bowl with butter. Add meat, onions and garlic, season, cover and cook.

9-11 min. 800 W

3.Add beans and puréed tomatoes to the meat, cover and continue cooking.

11-13 min. 560 W

After cooking, leave the lamb to stand for approximately 5 minutes.

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