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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.
11-13 min. 630 W
After cooking, stand for approx. 2 min.
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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
Almond trout
1. Wash and dry the trout and sprinkle with
lemon juice. Rub salt to the interior and
exterior of the fish and leave to stand for 15
min.
2. Melt the butter.
1 min. 900 W
3. Dry the fish, spread with 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 turn the trout and scatter the
almonds over them.
15-18 min. Dual Grill (450 W)
After cooking, stand for approx. 2 min.
Utensils: Shallow oval gratin dish (approx. 32 cm
long)
4 trout (200 g), trimmed
juice of one lemon
salt
30 g butter or margarine
50 g flour
10 g butter or margarine to grease the dish
50 g almond flakes
Mushrooms with rosemary
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. Dual Grill (630 W)
After cooking, stand for approx. 2 min.
Utensils: Bowl with lid (1 l capacity)
Shallow round dish with lid
(approx. 22 cm diameter)
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
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