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6. Scolloped fish fillet
Ingredients:
– 700 g perch fillets or salmon trout, cubed,
– 100 g emmental cheese, grated,
– 200 ml cream,
– 50 g breadcrumbs,
– salt, pepper, lemon juice,
– chopped parsely,
– 40 g butter to grease the dish.
Method:
Sprinkle the fish filet with lemon juice and leave it to
marinate for a while. Then dab off surplus juice using
kitchen paper.
Salt and pepper the fish filets on both sides. Then
place in the greased dish.
Mix the cream, grated cheese, breadcrumbs and the
chopped parsley and distribute over the fish.
Setting
Ovenlevel
Fish fillets
3
7. Trout
Ingredients:
– 4 Forellen à 200 - 300 g,
– lemon juice, pepper, salt.
Method:
Wash the trout well inside and out, sprinkle with lem-
on juice, season and place in stainless steel dishes
with punched inserts, with two trout pieces per dish.
Serve with browned flaked almonds.
Vinegared trout variation:
Pour hot vinegared water over the trout before it is
placed in the stainless steel dish with punched in-
sert.
Setting
Ovenlevels
Trout
1 and 3
52
Water inflow via
the water draw-
er
200 ml
Water inflow via
the water drawer
700 ml
8. Pizza
1 baking tray
Ingredients for the dough:
– 300 g flour type 405,
– 180 ml water,
– 15 g yeast,
– 2 tablespoon olive oil,
– 1 teaspoon salt.
Method for the dough:
Dissolve the yeast in water and knead the rest of the
ingredients together to form a soft dough.
Cover the dough and leave it to rise for 30 minutes.
Ingredients for the topping:
– 1 tin chopped tomatoes (drained weight 400 g),
– 150 g salami, cut into slices then quartered,
– 300 g mozzarella, cut into 1 cm cubes.
As a variation on the topping, champignons or ham
can also be used.
Final preparation:
Roll out the dough, place it on the greased baking
tray and place the toppings on it one by one.
Leave it to rise again for 20 minutes.
Setting
Oven level
Pizza
2
Water inflow via
the water drawer
-
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