AEG MCD2664E User Manual page 26

26
Recipes
Mushrooms with rosemary
1. Remove the stalks from the mushrooms. Chop the stalks
into small pieces.
2. Grease the shallow dish. Add the onions, the diced bacon
and the mushroom stalks. Season with pepper and
rosemary, cover and cook.
3-5 min. 900 W
Leave to cool.
3. Heat the cream and 100 ml of the wine in the bowl.
1-3 min. 900 W
4. Mix the remaining wine with the flour, stir into the hot
liquid, cover and cook. Stir once during cooking.
approx. 1 min. 900 W
5. Fill the mushrooms with the bacon mixture and put in a
shallow dish. Pour the sauce over the mushrooms and
cook on the low rack.
6-8 min. Dual Grill (630 W)
After cooking, stand for approx. 2 min.
Sole fillets
1. Wash the fish and pat them dry. Remove any bones.
2. Cut the lemon and the tomatoes into thin slices.
3. Grease the oven dish with butter. Place the fish fillets in
the dish and drizzle with the vegetable oil.
4. Sprinkle parsley over the dish, place the tomato slices on
top and season. Place the lemon slices on top of the
tomatoes and pour the white wine over them.
5. Place small pats of butter on top of the lemon, cover and
cook.
11-13 min. 630 W
After cooking, stand for approx. 2 min.
Almond trout
1. Wash and dry the trout and sprinkle with lemon juice. Rub
the salt to the interior and exterior of the fish and leave to
stand for 15 min.
2. Melt the butter.
1 min. 900 W
3. Dry the fish, spread on the butter and roll in the flour.
4. Grease the dish. Put the trout in the dish and cook on the
low rack. Two thirds through cooking turn the trout and
scatter the almonds over them.
15-18 min. Dual Grill (450 W)
After cooking, stand for approx. 2 min.
Utensils Bowl with lid (1 l capacity)
Shallow round dish with lid
(approx. 22 cm diameter)
8 large mushrooms (approx. 225 g), whole
20 g butter or margarine
50 g onion, finely chopped
50 g bacon, finely diced
black pepper,
fresh rosemary, chopped
125 ml dry white wine
125 ml cream
20 g flour
Utensils Shallow oval oven dish with
microwave cling film (approx. 26 cm
long)
400 g sole fillets
1 lemon, whole
150 g tomatoes
10 g butter
1 tbsp vegetable oil
1 tbsp parsley, chopped
salt and pepper
4 tbsp white wine
20 g butter or margarine
Utensils Shallow oval gratin dish
(approx. 32 cm long)
4 trout (200 g), trimmed
juice of one lemon
salt
30 g butter or margarine
50 g flour
10 g butter or margarine to grease the dish
50 g almond flakes