FISH FILLET
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
Method:
Sprinkle the fish fillet with lemon juice and leave it to marinate for a while. Then
dab off surplus juice using kitchen paper.
Then season the fish fillet on both sides with salt and pepper. Then place in a greased
oven-proof dish.
Mix the cream, grated cheese, breadcrumbs and the chopped parsley and spread
over the fish.
Setting Oven level Cook time
P 8FISH FILLET 225 mins.
SADDLE OF VEAL
Ingredients:
• 1,000 g saddle of veal
• 2 tablespoons oil
• Salt, pepper, paprika
Method:
Wash the saddle of veal and dry it with kitchen paper.
Mix the seasoning with the oil and use the mixture to coat the meat evenly.
Then place the saddle of veal in a oven-proof dish or glass dish with perforated
insert (special accessory) and place it in the oven.
Setting Oven level Cook time
P 9SADDLE OF VEAL 280 mins.
Usage, Tables and Tips 45