AEG MCD2661E Operating Instructions Manual page 33

Recipes
Almond trout
Utensils: Shallow oval gratin dish
(approx. 32 cm long)
Ingredients
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
Zürich veal stew
Utensils: Dish with lid (2 l capacity)
Ingredients
600 g veal fillet
10 g butter or margarine
50 g onion, finely chopped
100 ml white wine
seasoned gravy browning, for
approx. 1/2 l gravy
300 ml cream
1 tbsp parsley, chopped
Veal cutlet with mozzarella
Utensils: Shallow square gratin dish
with lid (approx. 25 cm long)
Ingredients
150 g Mozzarella cheese, sliced
500 g tinned tomatoes, drained
4 veal cutlets (600 g)
20 ml olive oil
2 cloves of garlic, chopped
20 g capers
oregano
salt, pepper
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 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. 450 W
After cooking, stand for approx. 2 min.
1. Cut the veal into strips.
2. Grease the dish with the butter. Put the meat and onion
into the dish, cover and cook. Stir once during cooking.
6-9 min. 900 W
3. Add the white wine, gravy browning and cream, stir, cover
and continue cooking. Stir occasionally.
3-5 min. 900 W
4. Stir the mixture after cooking, stand for approx. 5 min.
Garnish with parsley.
1. Wash the veal, dry and beat flat. Place in the dish.
2. Puree the tomatoes, add the garlic, oil, salt and pepper,
capers and oregano and pour over the veal. Cover and
cook.
15-19 min. 630 W
Turn the cutlets over.
3. Place slices of mozzarella on each cutlet, season and cook
uncovered on the high rack.
9-12 min. 630 W
After cooking, stand for approx. 5 min.
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