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Fish
Viennese fillet of fish
Preparation time: 60–70 minutes
Serves 4
Ingredients
3 salmon or ocean trout fillets
Juice of 1 lemon
125 g crème fraîche
50 g pickled gherkins
10 g capers
30 g streaky bacon
1 tbsp. mustard
1 tsp. grated Parmesan cheese
Accessories
Ovenproof dish 20 x 20 cm
Preparation
Rinse the fish fillets, pat dry and drizzle
with lemon juice. Place one fillet in a
greased casserole dish and coat with
half of the crème fraîche.
Rinse the gherkins and capers. Then
dice the bacon and the gherkins and
mix with the chopped up capers.
Place a third of the gherkin mixture on
top of the fish fillet. Then place a
second fillet on top. Coat with mustard
and another third of the gherkin
mixture.
Top this with the last fish fillet, coat with
the remaining crème fraîche and then
the rest of the gherkin mixture. Scatter
Parmesan over the top and bake.
104
Recommended settings
Oven function: Moisture Plus
Temperature: 160–170 °C
Heating-up phase: Rapid
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
2 bursts of steam/Time-controlled
Amount of water: See display
1st burst of steam: Release after 5
minutes
2nd burst of steam: Release after 15
minutes
Duration: 30–35 minutes
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