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Beschikbare talen
1. AG-61+62D-EU English
Meat, fish & poultry
Switzerland
Zurich veal stew
Total cooking time: approx. 11-15 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
600 g
veal fillet
1 tbsp
butter or margarine
1
onion (50 g), finely chopped
100 ml
white wine
gravy thickener to make approx. 1/2 litre
300 ml cream
salt & pepper
1 tbsp
parsley, chopped
France
Filet of sole
for 2 portions
Total cooking time: approx. 13-16 minutes
Utensils: Shallow oval gratin dish with lid
(approx.26 cm)
Ingredients
400 g
filet of sole
1
lemon, untreated
2
tomatoes (150 g)
1 tsp
butter or margarine to grease the dish
1 tbsp
vegetable oil
1 tbsp
parsley, chopped
salt & pepper
4 tbsp
white wine (30 ml)
2 tbsp
butter or margarine (20 g)
Tip: You can also use rosefish, halibut, mullet, plaice or
cod in this recipe.
All manuals and user guides at all-guides.com
30/03/2005
16:35
Page 33
1. Slice the meat into finger-thick strips.
2. Smear the butter evenly around the dish. Add the
onion and the meat to the dish, cover and cook. Stir
once during cooking.
7-10 min.
800 W
3. Add the white wine, the gravy powder and the cream,
stir, cover and continue to cook.
Stir once during cooking.
4-5 min.
800 W
4. Taste the stew, stir again and allow to stand for 5
minutes. Serve with parsley garnish.
1. Wash the fish and pat dry. Remove any bones.
2. Slice the lemon and the tomatoes finely.
3. Grease the gratin dish with butter. Place the fish in it
and drizzle with vegetable oil.
4. Sprinkle the fish with parsley, lay the slices of tomato
on top and season. Lay the slices of lemon on top of
the tomato and pour the white wine over this.
5. Dot the lemon with butter, cover and cook.
13-16 min.
560 W
Allow the fish fillet to stand for approximately 5
minutes after cooking.
UK
33
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