Bedienungsanleitung Sharp R-960N (Seite 58 von 77) (Englisch)

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Recipes

Meat, Fish and Poultry

France

Sole fillets

“Filets de sole” Makes 2 servings

Total cooking time: approx. 12-14 minutes

Utensils: Flat, oval casserole dish with cover

(approx. 26 cm long)

Ingredients

400 g Sole fillets

1 Lemon, untreated

2 Tomatoes (150 g)

1 tsp Butter or margarine to grease the pan

1 tbsp Vegetable oil

1 tbsp Parsley, chopped

Salt and pepper

4 tbsps White wine (30 ml)

2 tbsps Butter or margarine (20 g)

Preparation

1. Wash the fillets, pat dry. Remove any bones.

2. Cut lemon and tomatoes into thin slices.

3. Grease the casserole pan. Place fish fillets in the pan,

sprinkle vegetable oil on top.

4. Sprinkle with parsley, put tomato slices on top, season.

Put lemon slices on top of tomatoes, pour white wine

over all ingredients.

5. Cover the lemon slices with butter flakes, cover and

cook.

12-14 Min.

70P

After baking, let stand for about 2 minutes.

Tip:

You can also use other fish, e.g. rose fish, halibut, mullet

or cod.

Norway

Fish Casserole “Sandefjord”

“Fiskegratin Sandefjord”

Total cooking time: approx. 21-23 minutes

Utensils: Flat, oval, casserole dish

(approx. 30 cm long)

Ingredients

800 g Fish fillet, ling or cod

Juice of one lemon

Salt

1 tsp Butter or margarine to grease the pan

4 Tomatoes (300 g), in slices

100 g Crab, shelled

3 Eggs

125 ml Cream

2 tsps Green peppercorns

Salt

1 tbsp Parsley, finely chopped

Preparation

1. Wash the fillets, pat dry. Sprinkle with lemon juice. Let sit

for ca. 15 minutes, pad dry again, salt.

2. Grease the pan, place tomatoes, crab and fish fillet in

layers.

3. Mix eggs, cream, spices and parsley. Pour sauce over

casserole. Position uncovered onto the low rack and

cook.

21-23 Min.

70P/200°C

4. After cooking, let the casserole stand for about 5-10

minutes.

Switzerland

Fish Fillet with Cheese Sauce

Total cooking time: approx.17-20 minutes

Utensils: Bowl with cover (1 l contents)

Flat, oval casserole dish

(approx. 26-30 cm long)

Ingredients

4 Fish fillet (about 800 g)

(e.g. Egli-fish, flounder of cod)

2 tbsps Lemon juice

Salt

1 tbsp Butter or margarine

1 Onion (50 g), finely chopped

2 tbsps Flour (20 g)

100 ml White wine

1 tsp Olive oil to grease the pan.

100 g Shredded Emmentaler cheese

2 tbsps Parsley, chopped

Preparation

1. Wash the fillets, pat dry and dribble with lemon juice.

Let stand for about 15 minutes, pat dry one more time,

salt.

2. Distribute the butter evenly in the bowl. Add onion,

cover and steam.

approx. 2 Min.

100P

3. Sprinkle flour over onions, stir. Add white wine and mix.

4. Grease the casserole pan and place the fillets in pan.

Pour sauce over the fillets, sprinkle with cheese, bake on

low rack.

15-18 Min.

70P

After baking, let stand for about 2 minutes. Garnish with

parsley and serve.

R-960N_48-75.indd 57

4/28/08 4:32:09 PM

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