RECIPES FOR EXPRESS COOK

FISH FILLET WITH SAUCE (EC-6)

Fish fillet with piquant sauce

Ingredients

0,4 kg

0,8 kg

1,2 kg

 

140 g

280 g

420 g

canned tomatoes (drained)

40 g

80 g

120 g

corn

4 g

8 g

12 g

chilli sauce

12 g

24 g

36 g

onion (finely chopped)

1 tsp

1-2 tsp

2 tsp

red wine vinegar mustard,

 

 

 

thyme, cayenne pepper

200 g

400 g

600 g

fish fillet

 

 

 

salt

FISH FILLET WITH SAUCE (EC-6)

Fish fillet with curry sauce

Ingredients

0,4 kg

0,8 kg

1,2 kg

 

200 g

400 g

600 g

fish fillet

 

 

 

salt

40 g

80 g

120 g

banana (sliced)

160 g

320 g

480 g

ready-made curry sauce

 

 

 

 

GRATIN (EC-7)

Spinach gratin

Ingredients

0,5 kg

1,0 kg

 

5 g

10 g

butter or margarine (to grease

 

 

the dish)

150 g

300 g

leaf spinach (defrosted, drained)

15 g

30 g

onion (finely chopped)

 

 

salt, pepper, nutmeg

150 g

300 g

boiled potatoes (sliced)

35 g

75 g

cooked ham (diced)

50 g

100 g

créme fraîche

1

2

eggs

40 g

75 g

grated cheese

 

 

paprika powder

GRATIN (EC-7)

Potato-courgette-gratin

Ingredients

0,5 kg

1,0 kg

 

5 g

10 g

butter or margarine (to grease

 

 

the dish)

200 g

400 g

potatoes (sliced) (fresh or boiled)

115 g

230 g

courgette (finely sliced)

75 g

150 g

créme fraîche

1

2

eggs

1/2

1

clove of garlic (crushed)

 

 

salt, pepper

40 g

80 g

feta cheese (diced)

10 g

20 g

sunflower kernel

 

 

paprika powder

Preparation

1.Mix ingredients for the sauce.

2.Place the fish fillet (e.g. Rosefish fillet) in a round gratin dish with the thin ends toward the centre and sprinkle with salt.

3.Mix a sauce from tomatoes, corn, chilli sause, onion, vinegar and spices and spread the sauce on the fish fillet.

4.Cover with microwave foil and cook on EXPRESS COOK EC-6, “Fish Fillet with Sauce”.

5.After cooking, let stand for approx. 2 minutes.

Preparation

1.Place the fish fillet in a round gratin dish with the thin ends toward the centre and sprinkle with salt.

2.Spread the banana and the ready-made curry sauce on the fish fillet.

3.Cover with microwave foil and cook on EXPRESS COOK EC-6, “Fish Fillet with Sauce”.

4.After cooking, let stand for approx. 2 minutes.

Preparation

1.Mix together the drained leaf spinach with the onion and season with salt, pepper and nutmeg.

2.Grease the gratin dish.

3.Place alternate layers of potato slices, diced ham and spinach in the dish. The top layer should be spinach.

4.Mix the eggs with créme fraîche, add salt and pepper and pour over the vegetables.

5.Cover the gratin with the grated cheese, sprinkle with paprika powder and cook on EXPRESS COOK EC-7, “Gratin”.

6.After cooking, let stand for 5 minutes.

Preparation

1.Grease the gratin dish and place alternate layers of potato slices and courgette in the dish.

2.Mix the eggs with crème fraîche, season with salt, pepper and garlic and pour over the vegetables.

3.Crumble the feta cheese and sprinkle over the gratin.

4.Finally sprinkle the gratin with sunflower kernel and paprika powder and cook on EXPRESS COOK EC-7, “Gratin”.

5.After cooking, let stand for 5 minutes.

140/GB-11

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Sharp R-239 operation manual Recipes for Express Cook, Fish Fillet with Sauce EC-6, Gratin EC-7
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R-239 specifications

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