Fish fillet with cheese sauce
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.
approx. 2 min. 800 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.
16-19 min. 560 W
4-5 min. Dual Grill (400 W)
After cooking, stand for approx. 2 min.
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24
Utensils: Bowl with lid (1 l capacity)
Shallow round gratin dish
(approx. 25 cm diameter)
600 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
Sole fillets
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 the
vegetable oil.
4. Sprinkle parsley over the dish, 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 pats of butter on top of the
lemon, cover and cook.
16-19 min. 800 W
After cooking, stand for approx. 2 min.
Ratatouille
1. Place the olive oil and garlic in the bowl. Add
the prepared vegetables, except the
artichoke hearts, and season with pepper.
Add the bouquet garni, cover and cook,
stirring once.
19-21 min. 800 W
For the last 5 min, add the artichoke hearts
and cook.
2. Season the ratatouille to taste with salt and
pepper. Remove the bouquet garni before
serving. After cooking, stand for appox. 2
min.
Utensils: Bowl with lid (2 l capacity)
5 tbsp olive oil
1 clove garlic, crushed
50 g onion, sliced
250 g aubergine, cubed
200 g courgette, cubed
200 g pepper, large cubes
75 g fennel, large cubes
1 bouquet garni
200 g tinned artichoke hearts, cut into
quarters
salt and pepper
Utensils: Shallow oval oven dish with microwave
cling film (approx. 26 cm long)
400 g sole fillets
1 lemon, whole
150 g tomatoes
10 g butter or margarine to grease the dish
1 tbsp vegetable oil
1 tbsp parsley, chopped
salt and pepper
4 tbsp white wine
20 g butter
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