Sharp R-970 Operation Manual page 56

Meat, Fish and Poultry
France
Sole fillets
"Filets de sole"
Total cooking time: approx. 11-13 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.
11-13 Min. 60 P
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
Preparation
1. Wash the fillets, pat dry. Sprinkle with lemon juice.
Let sit for about 15 minutes, pad dry again, salt.
Makes 2 servings
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.
4. After cooking, let the casserole stand for about 5-10
minutes.
Switzerland
Fish Fillet with Cheese Sauce
Total cooking time: approx. 17
Utensils:
Ingredients
4
2 tbsps
1 tbsp
1
2 tbsps
100 ml
1 tsp
100 g
2 tbsps
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. 1½ 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.
16-19 Min.
After baking, let stand for about 2 minutes. Garnish
with parsley and serve.
GB-56
50 P/200°C
-20 minutes
½ ½
Bowl with cover (1 l contents)
Flat, oval casserole dish
(approx. 26-30 cm long)
Fish fillet (about 800 g)
(e.g. Egli-fish, flounder of cod)
Lemon juice
Salt
Butter or margarine
Onion (50 g), finely chopped
Flour (20 g)
White wine
Olive oil to grease the pan.
Shredded Emmentaler cheese
Parsley, chopped
100 P
50 P
Recipes