30
Recipes
Mushrooms with rosemary
Utensils: Bowl with lid (1 l capacity)
Shallow round dish with lid
(approx. 22 cm diameter)
Ingredients
8 large mushrooms
(approx. 225 g), whole
20 g butter or margarine
50 g onion, finely chopped
50 g bacon, finely diced
black pepper
fresh rosemary, chopped
125 ml dry white wine
125 ml cream
20 g flour
1. Remove the stalks from the mushrooms. Chop the stalks
into small pieces.
2. Grease the shallow dish. Add the onions, the diced bacon
and the mushroom stalks. Season with pepper and
rosemary, cover and cook.
3-5 min. 900 W
Leave to cool.
3. Heat the cream and 100 ml of the wine in the bowl.
1-3 min. 900 W
4. Mix the remaining wine with the flour, stir into the hot
liquid, cover and cook. Stir once during cooking.
approx. 1 min. 900 W
5. Fill the mushrooms with the bacon mixture and put in
shallow dish. Pour the sauce over the mushrooms and cook
on the rack.
6-8 min. 270 W
After cooking, stand for approx. 2 min.
Sole fillets
Utensils: Shallow oval oven dish with
microwave cling film
(approx. 26 cm long)
Ingredients
400 g sole fillets
1 lemon, whole
150 g tomatoes
10 g butter
1 tbsp vegetable oil
1 tbsp parsley, chopped
salt, pepper
4 tbsp white wine
20 g butter or margarine
Tip: This recipe can also be used for Cod, Haddock,
Halibut, Mullet or Plaice
1. Wash the fish and pat dry. Remove any bones.
2. Cut the lemon and the tomatoes into thin slices.
3. Grease the oven dish with butter. Place the fish fillets in the
dish and drizzle with vegetable oil.
4. Sprinkle parsley over the dish, place the tomatoe slices on
top and season. Place the lemon slices on top of the
tomatoes and pour the white wine over them.
5. Place small pats of butter on top of the lemon, cover and
cook.
11-13 min. 630 W
After cooking, stand for approx. 2 min.
Fish fillet with cheese sauce
Utensils: Bowl with lid (1 l capacity)
Shallow round gratin dish
(approx. 25 cm diameter)
Ingredients
800 g fish fillets
2 tbsp lemon juice
salt
10 g butter or margarine
50 g onion, finely chopped
20 g flour
100 ml white wine
1 tsp vegetable oil to grease the dish
100 g Emmental cheese, grated
2 tbsp parsley, chopped
1. Wash the fish, pat dry and sprinkle with lemon juice. Rub
with salt.
2. Grease the bowl. Add the diced onion, cover and cook.
1-2 min. 900 W
3. Sprinkle the flour over the onions and white wine and mix.
4. Grease the gratin dish and place the fish in it. Pour the
sauce over the fish and sprinkle with cheese. Place on the
rack and cook.
7-8 min. 450 W
After cooking, stand for approx. 2 min.
14-16 min. 450 W
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