AEG KB7100000 user manual Lasagne

28Helpful hints and tips

FISH FILLET 700g

Ingredients:

•700 g pike-perch fillet or sea trout fillet, cubed

•100 g Emmental cheese, grated

•200 ml cream

•50 g breadcrumbs

•Salt, pepper, lemon juice

•Parsley, chopped

•40 g butter to grease the dish

Preparation:

Put lemon juice on the fish fillet and marinate it for a while. Dry the juice with kitchen paper. Season the fish fillet on both sides with salt and pepper. Place in a greased oven- proof dish.

Mix the cream, grated cheese, breadcrumbs and the chopped parsley and spread on the fish.

Setting

P 8 FISH FILLET

Shelf position

2

Time

25 min.

SADDLE OF VEAL (4-6 serves )

Take meat out of the fridge 1 hour before you cook.

Ingredients:

•1000 g saddle of veal

•2 tbsp peanut oil

•Salt, pepper, paprika and a little mustard Preparation:

Wash the veal and dry it with kitchen paper. Mix the seasonings with the peanut oil. Use the mixture to coat the meat fully.

Fry the veal in a frying pan on the cooker in a very high heat on all sides for 10 minutes. Put it in the pre-warmed tin.

Setting

P 9 SADDLE OF VEAL

Shelf position

2

Time

80 min.

LASAGNE

Meat sauce:

•100 g streaky bacon

•1 onion and 1 carrot

•100 g celery

•2 tblsp olive oil

•400 g mince (a mixture of beef and pork)

•1 small tin of tomatoes, chopped (approx. 400 g)

•Oregano, thyme, salt and pepper

•3 tablespoons butter