Sharp R-82STN Operation Manual With Cookbook page 44

RECIPES
Switzerland
Fish fillets with cheese sauce
Fischfilet mit Käsesauce
Total cooking time: approx. 21-25 minutes
Utensils required: bowl with lid (1 litre size)
shallow oval oven-proof dish
(approx. 25 cm long)
Ingredients
4 fish fillets (app. 800 g)
(e.g. perch, flounder or cod)
2 tbsp lemon juice
salt
1 tbsp butter or margarine
1 onion (50 g), finely chopped
2 tbsp flour (20 g)
100 ml white wine
1 tsp vegetable oil to grease the dish
100 ml grated Emmental cheese
2 tbsp chopped parsley
Preparation
1. Wash the fillets, dry them and sprinkle with lemon
juice. Leave to stand for about 15 min, dry them
again and sprinkle with salt.
2. Spread the butter on the bottom of the bowl. Add
the chopped onion, cover and cook.
1-2 min
3. Coat the onion with flour and stir. Pour on the
white wine and mix together.
4. Grease the oven-proof dish and put in the fillets.
Pour the sauce over the fillets and sprinkle with
cheese. Place on the turntable and cook.
1. 6-7 min
2. 14-16 min
Let the fish fillets stand for about 2 minutes after
cooking. Serve garnished with chopped parsley.
100 %
50 %
50 %
Germany
Almond trout
Mandelforellen
Total cooking time: approx. 16-19 minutes
Utensils required: shallow oval oven-proof dish
Ingredients
4 trout (x 200 g), trimmed
juice of one lemon
salt
30 g butter or margarine
5 tbsp flour (50 g)
1 tsp butter or margarine to grease dish
50 g almond flakes
Preparation
1. Wash and dry the trout and sprinkle with lemon
juice. Apply salt to the interior and exterior of the fish
and leave to stand for 15 minutes.
2. Melt the butter.
1 min
3. Dry the fish, spread on the butter and roll in the flour.
4. Grease the dish. Put the trout in the dish and cook.
Two thirds through the cooking period turn the trout
and scatter the almonds over them.
15-18 min
Allow the almond trout to stand for 2 minutes after
cooking.
Tip:
Suitable accompanying dishes are parsley potatoes and a
green salad.
42
(approx. 30 cm long)
100 %
50 %