Chocolate Dessert; Red Mullet En Papillote - Miele H 4641 User Instructions

National dishes / French

Chocolate dessert

Serves 4
(requires 4 ramekins)
200 g dark chocolate
200 g butter
200 g sugar
3 egg yolks
3 egg whites
Method:
1. Melt together the chocolate and
butter in a pan over a low heat. Leave
to cool slightly, and then beat in the
sugar and egg yolks.
2. Beat the egg whites until stiff, and
fold them gently into the chocolate
mixture.
3. Spoon the mixture into the greased
dishes, and place in the oven.
Use one of the following functions:
Automatic / National dishes / French /
Chocolate dessert
or
Fan plus
Temperature: 170-190 °C
Shelf level: 1
Duration: 10-15 minutes + pre-heating
68

Red mullet en Papillote

Serves 6
6 small mullets, filleted (total weight 150
to 200 g)
5 slices of white bread
4 tbsp anchovy butter
250 ml milk
Salt and pepper
2 tbsp chopped parsley
3 tbsp olive oil
Method:
1. Wash the fish.
2. To make the stuffing, soak the white
bread in milk. Squeeze the bread to
remove excess fluid using a fork, then
mix in the parsley and 4 tbsp anchovy
butter.
3. Season the fish with salt and pepper,
and fill with the stuffing. Drizzle with
olive oil, cover and refrigerate for one
hour.
4. Brush a large sheet of grease-proof
paper with olive oil, arrange the mullet
in the middle, and fold the paper over
like a parcel.
Use one of the following functions:
Automatic / National dishes / French /
Stuffed mullet
or
Fan plus
Temperature 190-210 °C
Shelf level: 1 and 3
Duration: 15-20 minutes