AEG MCD2661E Meat, fish & poultry, Fillet of sole, Quails in cheese & herb sauce, 11-13min. 630 W

Meat, fish & poultry

France

Fillet of sole

2 portions

Total cooking time: approx. 11-13 minutes

Utensils: Shallow oval gratin dish with lid (approx. 26 cm long)

Ingredients

400 g fillet 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)

Italy

Quails in cheese & herb sauce

Total cooking time: approx. 27-33 minutes

Utensils: Kitchen twine

	Flat round gratin dish
	(diameter approx. 22 cm)
	Bowl with lid (2 Iitre capacity)
Ingredients
4	quails (600 g)
	salt & pepper
200 g	streaky bacon, thinly sliced
1 tsp	butter or margarine to grease the dish
1 tbsp	fresh parsley
	rosemary & basil, finely chopped
150 ml	port
250 ml	meat stock
2 tbsp	butter or margarine (20 g)
2 tbsp	flour (20 g)
50 g	grated Emmental cheese

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.

11-13 min. 630 W

Leave the fish fillets to stand for 2 minutes after cooking.

Tip: You can also use rosefish, halibut, mullet, plaice or cod in this recipe.

1.Wash the quails and carefully dab them dry. Season with salt and pepper inside and out, wrap bacon around each bird, and tie up tightly with the twine.

2.Grease the dish, place the quails in the dish and cook.

Turn over once halfway through.

10-12 min. 900 W

3.Chop the herbs very fine, sprinkle over the quails, and pour the port over the top. Continue to cook the

quails.

13-15 min. 630 W

Take the quails out of the roasting sauce.

4.To make the sauce, heat the meat stock in the covered

bowl.

2-3 min. 900 W

Blend the butter with the flour, stir into the liquid,

allow to boil, and cook. Stir once halfway through.

1-2 min. 900 W

5.Stir the cheese into the sauce. Add the cheese sauce to

the sauce, stir everything together well, and reheat.

approx. 1 min. 900 W

6.Pour the sauce over the quails and serve.

36