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TROUT, 250-300 g
Ingredients:
• 4 trout à 250 - 300 g
• Lemon juice, pepper, salt
Preparation:
Wash the trout well inside and out, sprinkle with lemon juice, season and place in
a stainless steel dish with perforated insert (special accessory), with 2 trout per
dish.
Serve with toasted flaked almonds.
Steamed trout variation:
Before the trout are placed in the stainless steel dish with perforated insert, pour
hot water and vinegar over them.
Setting
P 7TROUT 250-300 G 2
PIZZA (4, approx. 28cm in diameter)
Preparation:
Tomato sauce
Ingredients for the dough:
• 500 g flour, type 405
• 250 ml water
• 20 g yeast
• 1 egg
• 2 tbsp olive oil
• 1 tsp salt
Method for the dough:
Dissolve the yeast in the water and knead into a soft dough with the other ingre-
dients. Leave dough covered for 30 minutes, deflate three times during this time.
Ingredients for the tomato sauce:
• 2 tins peeled, chopped tomatoes (800 g)
• 100 g onions, finely chopped
Oven level
Cook Time
30 min.
Usage, Tables and Tips
Water to add via wa-
ter drawer
400 ml
53
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