R-85ST-A Operation-Manual GB - Sharp

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R-85ST-A_En Ckbk.qxd 7/2/07 2:42 PM Page 42 Recipes Meat, Fish and Poultry France Fillets of sole Filets de sole (for 2 servings) Switzerland Fish fillets with cheese sauce Fischfilet mit Käsesauce Total cooking time: approx. 12-14 minutes Utensils required: shallow oval oven-proof dish with lid (approx. 26 cm long) Ingredients 400 g sole fillets 1 lemon, untreated 2 tomatoes (150 g) 1 tsp butter or margarine to grease dish 1 tbsp vegetable oil 1 tbsp parsley, chopped salt & pepper 4 tbsp white wine (30 ml) 2 tbsp butter or margarine (20 g) Preparation 1. Wash the sole fillets and dab them dry. Remove bones. 2. Thinly slice the lemon and the tomatoes. 3. Grease the oven-proof dish with butter. Place the fish fillets in the dish and sprinkle vegetable oil over them. 4. Sprinkle the parsley over the fish fillets, arrange the tomato slices on them and season. Top the tomatoes with the slices of lemon and pour over the white wine. 5. Dot the lemons with flakes of butter. Cover and microwave. 12-14 min. 630 W Allow the fish fillets to stand for about 2 minutes after cooking. You can also use bass, halibut, grayling, plaice or cod for this dish. Total cooking time: approx. 20-24 minutes Utensils required: bowl with lid (1 litre size) shallow oval oven-proof dish (approx. 25 cm long) Ingredients 4 fish fillets (app. 800 g) (e.g. perch, flounder or cod) 2 tbsp lemon juice salt 1 tbsp butter or margarine 1 onion (50 g), finely chopped 2 tbsp flour (20 g) 100 ml white wine 1 tsp vegetable oil to grease the dish 100 ml grated Emmental cheese 2 tbsp chopped parsley Preparation 1. Wash the fillets, dry them and sprinkle with lemon juice. Leave to stand for about 15 min., dry them again and sprinkle with salt. 2. Spread the butter on the bottom of the bowl. Add the chopped onion, cover and cook. 1-2 min. 900 W 3. Coat the onion with flour and stir. Pour on the white wine and mix together. 4. Grease the oven-proof dish and put in the fillets. Pour the sauce over the fillets and sprinkle with cheese. Place on the turntable and cook. 1. 8-9 min. 450 W 2. 11-13 min. 450 W Let the fish fillets stand for about 2 minutes after cooking. Serve garnished with chopped parsley. GB-38
R-85ST-A_En Ckbk.qxd 7/2/07 2:42 PM Page 43 Meat, Fish and Poultry Germany Almond trout Mandelforellen Total cooking time: approx. 16-19 minutes Utensils required: shallow oval oven-proof dish (approx. 30 cm long) Ingredients 4 trout (x 200 g), trimmed juice of one lemon salt 30 g butter or margarine 5 tbsp flour (50 g) 1 tsp butter or margarine to grease dish 50 g almond flakes Preparation 1. Wash and dry the trout and sprinkle with lemon juice. Apply salt to the interior and exterior of the fish and leave to stand for 15 minutes. 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. 15-18 min. 450 W After two-thirds of the time, turn the trout and scatter the almonds over them. Allow the almond trout to stand for 2 minutes after cooking. Tip: Suitable accompanying dishes are parsley potatoes and a green salad. Recipes Preparation 1. Spread butter on the slices of toast. 2. Place the cheese on a slice of toast followed by the ham. Spread with creme fraiche. 3. Top with the other slice of toast and sprinkle with the grated cheese. Place the sandwich on the turntable and cook. France 1. ca. 5 Min. 90 W 2. ca. 5 Min. Prawn quiche Quiche aux crevettes Total cooking time: 22-27 minutes Utensils required: bowl with lid (1 litre) Ingredients 200 g flour 120 g butter or margarine 4 tbsp cold water 2 tbsp butter or margarine 2 onions (100 g), finely chopped 100 g bacon, finely diced 150 g prawns, less shells 2 eggs 100 ml thick sour cream salt, pepper & nutmeg 1 tbsp parsley, chopped Preparation 1. Knead together the flour, butter and water and leave the pastry in a cool place for 30 minutes. 2. Divide the butter in the dish. Put the onions, bacon and prawns in the dish. Cover and cook. Stir once during cooking. France Toasted ham and cheese sandwich Croque monsieur Total cooking time: approx. 10 minutes Ingredients 2 slices of toast 20 g butter 1-2 cheese slices (depending on the size of the toast) 1 slice of cooked ham 1 tbsp crème fraiche ca. 30 g grated cheese 4-6 min. 900 W 3. Pour off the liquid when it has cooled. Beat the eggs with the sour cream and the herbs and spices. 4. Roll out the pastry a little larger than the turntable. Place it on the turntable. Fold the excess pastry to form the sides of the quiche. Prick the base of the pastry several times with a fork. 5. Mix the ingredients for the filling, distribute it over the base and bake. 1. 13-15 min. 270 W 2. 5-6 min. ENGLISH GB-39
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R-85ST-A Operation-Manual GB - Sharp

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