Sharp R-939 Manual De Instrucciones página 190

R-939_EN4.qxd 9/21/07
Recipes
Meat, Fish and Poultry
France
Sole fillets
"Filets de sole"
Total cooking time: approx. 12-14 minutes
Utensils: Flat, oval casserole dish with cover
(approx. 26 cm long)
Ingredients
400 g Sole fillets
1 Lemon, untreated
2 Tomatoes (150 g)
1 tsp Butter or margarine to grease the pan
1 tbsp Vegetable oil
1 tbsp Parsley, chopped
Salt and pepper
4 tbsps White wine (30 ml)
2 tbsps Butter or margarine (20 g)
Preparation
1. Wash the fillets, pat dry. Remove any bones.
2. Cut lemon and tomatoes into thin slices.
3. Grease the casserole pan. Place fish fillets in the pan,
sprinkle vegetable oil on top.
4. Sprinkle with parsley, put tomato slices on top, season.
Put lemon slices on top of tomatoes, pour white wine
over all ingredients.
5. Cover the lemon slices with butter flakes, cover and
cook.
12-14 Min.
After baking, let stand for about 2 minutes.
Tip:
You can also use other fish, e.g. rose fish, halibut, mullet or
cod.
Norway
Fish Casserole "Sandefjord"
"Fiskegratin Sandefjord"
Total cooking time: approx. 21-23 minutes
Utensils: Flat, oval, casserole dish
(approx. 30 cm long)
Ingredients
800 g Fish fillet, ling or cod
Juice of one lemon
Salt
1 tsp Butter or margarine to grease the pan
4 Tomatoes (300 g), in slices
100 g Crab, shelled
3 Eggs
125 ml Cream
2 tsps Green peppercorns
Salt
1 tbsp Parsley, finely chopped
6:38 PM Page 46
Makes 2 servings
630 W
189/GB-46
Preparation
1. Wash the fillets, pat dry. Sprinkle with lemon juice. Let
sit for approx. 15 minutes, pad dry again, salt.
2. Grease the pan, place tomatoes, crab and fish fillet in
layers.
3. Mix eggs, cream, spices and parsley. Pour sauce over
casserole. Position uncovered onto the low rack and
cook.
21-23 Min. 630 W/200° C
4. After cooking, let the casserole stand for about 5-10
minutes.
Switzerland
Fish Fillet with Cheese Sauce
Total cooking time: approx.14-17 minutes
Utensils: Bowl with cover (1 l contents)
Flat, oval casserole dish
(approx. 26-30 cm long)
Ingredients
4 Fish fillet (about 800 g)
(e.g. Egli-fish, flounder of cod)
2 tbsps Lemon juice
Salt
1 tbsp Butter or margarine
1 Onion (50 g), finely chopped
2 tbsps Flour (20 g)
100 ml White wine
1 tsp Olive oil to grease the pan.
100 g Shredded Emmentaler cheese
2 tbsps Parsley, chopped
Preparation
1. Wash the fillets, pat dry and dribble with lemon juice.
Let stand for about 15 minutes, pat dry one more time,
salt.
2. Distribute the butter evenly in the bowl. Add onion,
cover and steam.
approx. 2 Min.
3. Sprinkle flour over onions, stir. Add white wine and mix.
4. Grease the casserole pan and place the fillets in pan.
Pour sauce over the fillets, sprinkle with cheese, bake on
low rack.
15-18 Min. 630 W
After baking, let stand for about 2 minutes. Garnish with
parsley and serve.
900 W