RECIPES

FILET OF SOLE

France : Filets de sole or 2 Portions

Total cooking time: approx. 13 - 15 minutes

Utensils: Shallow oval gratin dish with lid or microwave foil (approx.26 cm)

Ingredients

400 g Filet 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 and pepper

4 tbsp

White wine (30 ml)

2 tbsp

Butter or margarine (20 g)

PRAWNS WITH CHILLI

Total cooking time: approx. 5 - 7 minutes

Utensils: Bowl with lid (1 litre capacity)

Bowl with lid (2 litre capacity)

Ingredients

6

Prawns (shelled 240 g)

50 ml

White wine

2Small bunches of chives (200 g)

1-2 Chillies, hot

20g Ginger (fresh)

1 tbsp

Cornflour

2 tbsp

Vegetable oil (20 g)

11/2 tbsp

Soy sauce (20 ml)

1 tbsp

Sugar

1 tbsp

Vinegar

Procedure

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 on the centre of the oven floor (positon 1).

13 - 15 min. MICRO 50P

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

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

Procedure

1.Wash the prawns. Remove the shell and tail. Cut into the spine and remove gut. Cut each prawn into 2 or 3 pieces and snip each piece so they do not curl when cooked. Put the prawns into a bowl and sprinkle with the wine. Cover and marinate.

2.Wash chives and chillis and pat dry. Cut chives

into 5cm lengths. Cut chillies in half lengthwise and remove seeds. Peel and slice ginger.

3. Take the prawns out of the wine and coat them in cornflour.

4.Put oil, chives, chillies and ginger slices into bowl and

cover. Heat on the centre of the oven floor (position1).

approx. 2 min. MICRO 100P

5.Add prawns to the bowl. Season with soy sauce, sugar and vinegar. Stir and cook covered.

3 - 5 min. MICRO 100P

Allow the prawns to stand for 1 - 2 minutes after cooking. Serve hot.

ENGLISH

Vegetables and noodles

VEGETABLE CASSEROLE

France : Ratatouille spécial

Total cooking time: approx. 15 - 18 minutes

Utensils: Bowl with lid (2 litre capacity)

Ingredients

5 tbsp

Olive oil (50 ml)

1

Garlic clove, crushed

1

Onion (50 g), sliced

1

Small aubergine (250 g), roughly chopped

1

Courgette (200 g), roughly chopped

1

Pepper (200 g), roughly chopped

1Small fennel bulb (75 g), roughly chopped Pepper

1 Bouquet garni

200 g Tin artichoke hearts, quartered Salt and pepper

Procedure

1.Put olive oil and garlic in dish. Add all the prepared vegetables except the artichoke hearts and season with pepper. Add the bouquet garni and cook covered on the centre of the oven floor (position1). Stir once during cooking.

15 - 18 min. MICRO 100P

Add the artichoke hearts to the bowl for the last 5 minutes.

2.Season the ratatouille to taste and take the bouquet garni out before serving. Once cooked, leave the ratatouille to stand for about 2 minutes.

Tip: Serve this hot vegetable casserole with meat dishes. Served cold it makes a delicious starter.

Bouquet garni consists of: a sprig each of parsley, lovage and thyme, plus some bay leaves.

EN – 51

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Sharp AX-1100 operation manual Vegetables and noodles, Filet of Sole, Prawns with Chilli, Vegetable Casserole
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