RECIPES
SOLE FILLETS
Utensils: Shallow, oval oven dish with microwave cling film (approx. 26 cm long)
Ingredients
400 g sole fillets
1lemon, whole
150g tomatoes
10 g | butter |
1 tbsp | vegetable oil |
1 tbsp | parsley, chopped |
| salt & pepper |
4 tbsps | white wine |
20 g | butter or margarine |
Tip: | This recipe can also be used for |
| Cod, Halibut, Mullet or Plaice. |
SPICY TURKEY FRICASSEE
2 servings
Utensils: Oval dish with a lid (approx. 26cm long)
Ingredients
120 g long grain rice
1 pack saffron
10 g butter or margarine
50 g onion, sliced
100 g red pepper, sliced
100 g leek, sliced
300 g turkey breast, diced paprika, pepper
20 g butter or margarine
300 ml meat stock
ZÜRICH VEAL STEW
Utensils: Dish with lid (2 l capacity) Ingredients
600 g | veal fillet |
10 g | butter or margarine |
50 g | onion, finely chopped |
100 ml | white wine |
| seasoned gravy browning, for |
| approx. 1/2 I gravy |
300 ml | cream |
1 tbsp | parsley, chopped |
1.Wash the fish and pat them dry. Remove any bones.
2.Cut the lemon and the tomatoes into thin slices.
3.Grease the dish with butter. Place the fish fillets in the dish and drizzle the vegetable oil.
4.Sprinkle parsley over the fish, 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 pots of butter on top of the lemon, cover and cook.
11-13 min. 
630 W
After cooking, stand for approx. 2 min.
1.Grease the dish
2.Mix the rice with the saffron and place in the dish. Mix in the onion, pepper, leek and turkey breast and season. Dot with butter.
3.Pour the stock over the dish, cover and cook.
1.4-6 min. 
900 W
2.
270 W
After cooking, stand for approx. 5 min.
1.Cut the veal into strips.
2.Grease the dish with the butter. Put the meat and onion into the dish, cover and cook. Stir once during cooking.
6-9 min. 
900 W
3.Add the white wine, gravy browning and cream, stir, cover and continue cooking. Stir occasionally.
3-5 min. 
900 W
4.Stir the mixture after cooking, stand for approx. 5 min. Garnish with parsley.
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