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Recipes - Automatic programmes
65
Crispy fish pie
(serves2)
Preparation time: 25–35minutes
-
Ingredients
400g filleted perch or other white fish,
e.g. cod
1 ½tbsp. lemon juice
Salt, white pepper
50 g butter
2tsp. mustard
1 onion, finely diced
40g grated Gouda cheese
20g breadcrumbs
2 tbsp. fresh dill, chopped
Preparation
Drizzle the fish fillet with the lemon
juice, and leave to stand for approx. 10
minutes. Grease a flat oven dish with a
little butter. Pat the fish dry, season with
salt and pepper and place in the dish.
Mix the melted butter (450W, 40–
50sec.) with the mustard, onions,
Gouda cheese, breadcrumbs and dill,
and brush onto the fish. Bake until
golden.
-
Setting: Fish bake
Weight: approx. 600g
Shelf level: Turntable
Perch and tomato gratin
(serves4)
Preparation time: 35–45minutes
-
Ingredients
500g filleted rosefish or other white
fish, e.g. cod
1tbsp. lemon juice
500 g tomatoes
Herb seasoning salt
2tsp. ground oregano
150g grated Gouda cheese
Preparation
Cut the fish into pieces, drizzle with
lemon juice and leave to stand for
approx. 10minutes. Dice the tomatoes,
and place in a baking dish with the fish
and half of the cheese. Season
generously with herb salt and oregano,
and mix well. Sprinkle with the rest of
the cheese and bake uncovered.
-
Setting: Fish bake
Weight: approx. 1150g
Shelf level: Turntable
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