Rainbow Trout In A Herby Cream Sauce - Miele H 5080 BM User Instructions

Rainbow trout in a herby
cream sauce
Serves approx. 6
1 rainbow trout (approx. 1500 g)
Juice of one lemon
5 onions, sliced
50 g butter or margarine
Salt and freshly ground black pepper
60 g soft butter
1 carrot, diced
30 g anchovy paste
1 tbsp lemon juice
2 tbsp breadcrumbs
250 g sour cream
2 egg yolks
5 tbsp parsley, chopped
2 tbsp fresh dill, chopped
Extra strong aluminium foil
Method:
1. Sprinkle a little salt on the outside
and inside of the the skinned and
cleaned fish. Fry the onions in the
butter until golden, then season with
salt and pepper.
2. Transfer the onions along with the
melted butter, the carrots and 2 tbsp
parsley onto a large sheet of aluminium
foil, and place the fish on top.
3. Beat together the butter and anchovy
paste. Spread the paste over the top
side of the fish, drizzle with lemon juice
and sprinkle with breadcrumbs. Wrap
the fish loosely in the foil, folding the
edges to seal.
4. Place the parcel on the glass tray,
and cook. Stir the cream, egg yolk, salt,
the rest of the parsley and the dill
together.
5. Open the parcel after approx.
30 minutes, pour over the cream sauce
and continue cooking uncovered.
6. Serve with boiled potatoes and a
fresh green salad with a yoghurt lemon
dressing.
Use one of the following functions:
Automatic / Cook / Fish / Whole fish
Duration: approx. 35 minutes
or:
Fan plus
Temperature: 160–180 °C
Shelf level: 1
Duration: 40–50 minutes
or:
Auto roast
Temperature: 160–180 °C
Shelf level: 1
Duration: 40–50 minutes
If using the food probe, set the
temperature to 70–75 °C.
Fish recipes
63