electrolux recipes
35
Fish filet with cheese sauce
Total cooking time: approx. 21-25 min.
Utensils: bowl with lid (1 litre capacity)
shallow oval gratin dish
(approx. 25 cm long)
Ingredients
4 Fish fillets (approx. 800 g)
(e.g. perch, flounder or cod)
2 tbsp lemon juice
salt
1 tbsp butter or margarine
1 onion (50 g), finely chopped
2 tbsp flour (20 g)
100 ml white wine
1 tsp vegetable oil to grease the dish
100 g grated Emmental cheese
2 tbsp chopped parsley
1. Wash the fish, pat dry and sprinkle
with lemon juice. Leave to stand for
15 minutes, pat dry again and rub
with salt.
2. Smear the butter on the bottom of
the dish. Add the diced onion,
cover with the lid and steam.
1-2 min. 900 W
3. Sprinkle the flour over the onions
and stir.
Add the 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 low rack and cook.
1. 7-8 min. 450 W and then
2. 14-16 min. 450 W
Allow fish to stand for
approximately 2 minutes after
cooking. Serve with a garnish of
chopped parsley.
Almond trout
Total cooking time: approx. 16-19 min.
Utensils: shallow oval gratin dish
(ca. 32 cm lang)
Ingredients
4 trout (200 g), trimmed
juice of one lemon
salt
30 g butter or margarine
5 tbsp flour (50 g)
1 tsp butter or margarine to grease
the dish
50 g almond flakes
1. Wash and dry the trout and sprinkle
with lemon juice. Apply salt to the
interior and exterior of the fish and
leave to stand for 15 minutes.
2. Melt the butter.
1 min. 900 W
3. Dry the fish, spread on the butter
and roll in the flour.
4. Grease the dish. Put the trout in
the dish and cook on the low rack.
Two thirds through the cooking
period turn the trout and scatter
the almonds over them.
15-18 min. 450 W
Allow the almond trout to stand for
2 minutes after cooking.
Tip: Suitable accompanying dishes are
parsley potatoes and a green
salad.
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