Recipes 29
Sole fillets
1.Wash the fish 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 in the dish and drizzle with the vegetable oil.
4.Sprinkle parsley over the dish, 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.
After cooking, stand for approx. 2 min.
Fish fillet with cheese sauce
1.Wash the fish, pat dry and sprinkle with lemon juice. Rub with salt.
2.Grease the bowl. Add the diced onion, cover and cook.
3.Sprinkle the flour over the onions and white wine and mix.
4.Grease the gratin dish and place the fish in it. Pour the sauce over the fish and sprinkle with cheese. Place on the low rack and cook.
After cooking, stand for approx. 2 min.
Almond trout
1.Wash and dry the trout and sprinkle with lemon juice. Rub the salt to the interior and exterior of the fish and leave to stand for 15 min.
2.Melt the butter.
1 min. 900 W
3.Dry the fish, spread on the butter and roll in the flour.
4.Grease the dish. Put the trout in the dish and cook on the low rack. Two thirds through cooking turn the trout and scatter the almonds over them.
Utensils | Shallow oval oven dish with |
| microwave cling film (approx. 26 cm |
| long) |
400 g | sole fillets |
1 | lemon, whole |
150 g | tomatoes |
10 g | butter |
1 tbsp | vegetable oil |
1 tbsp | parsley, chopped |
| salt and pepper |
4 tbsp | white wine |
20 g | butter or margarine |
|
|
Utensils | Bowl with lid (1 l capacity) |
| Shallow round gratin dish (approx. |
| 25 cm long) |
800 g | fish fillets |
2 tbsp | lemon juice |
| salt |
10 g | butter or margarine |
50 g | onion, finely chopped |
20 g | flour |
100 ml | white wine |
1 tsp | vegetable oil to grease the dish |
100 g | Emmental cheese, grated |
2 tbsp | parsley, chopped |
Utensils Shallow oval gratin dish (approx. 32 cm long)
4trout (200 g), trimmed juice of one lemon salt
30 g | butter or margarine |
50 g | flour |
10 g | butter or margarine to grease the dish |
50 g | almond flakes |
