AEG KS8100001M User Manual page 31

FISH FILLET 700g
Ingredients:
• 700 g pike-perch fillet or sea trout fillet, cubed
• 100 g Emmental cheese, grated
• 200 ml cream
• 50 g breadcrumbs
• Salt, pepper, lemon juice
• Parsley, chopped
• 40 g butter to grease the dish
Preparation:
Put lemon juice on the fish fillet and marinate it for a while. Dry the juice with kitchen
paper. Season the fish fillet on both sides with salt and pepper. Place in a greased oven-
proof dish.
Mix the cream, grated cheese, breadcrumbs and the chopped parsley and spread on the fish.
Setting
P 6 FISH FILLET
TROUT, 250-300 g
Ingredients:
• 4 trout à 250 - 300 g
• Lemon juice, pepper, salt
Preparation:
Clean the trout fully inside and outside. Put lemon juice on it. Season and put in a stainless
steel dish with perforated insert (a special accessory), with 2 trout per dish.
Serve with toasted flaked almonds.
Steamed trout variation:
Pour hot water and vinegar on the trout before you put it in the stainless steel dish with
the perforated insert.
Setting
P 7 TROUT
PIZZA (4 serves, approx. 28cm in diameter)
Ingredients for the dough:
• 500 g flour, type 405
• 250 ml water
• 20 g yeast
• 1 egg
• 2 tbsp olive oil
• 1 tsp salt
Preparation of the dough:
Dissolve the yeast in the water and work out a soft dough with other ingredients. Leave the
dough covered for 30 minutes. Deflate three times during this time.
Shelf position
2
Shelf position
2
Helpful hints and tips
Time Water in the water
25 min.
Time Water in the water
30 min.
31
drawer
250 ml
drawer
400 ml