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Recipes
Almond trout
Total cooking time: approx. 16-19 minutes
Utensils: Shallow oval gratin dish
(ca. 32 cm lang)
Ingredients
4 trout (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 the dish
50 g almond flakes
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. Two thirds through the cooking period
turn the trout and scatter the almonds over them.
15-18 min. 450 W
Allow the almond trout to stand for 2 minutes after
cooking.
Tip: Suitable accompanying dishes are parsley potatoes
and a green salad.
Stuffed ham
Total cooking time: approx. 13-18 minutes
Utensils: Bowl with lid (2 litre capacity)
Shallow oval gratin dish
(approx. 26 cm long)
Ingredients
150 g fresh spinach, stalks removed
150 g quark, 6 % fat
50 g grated Emmental cheese
pepper, paprika, mild
6 slices cooked ham (300 g)
125 ml water
125 ml cream
2 tbsp flour (20 g)
2 tbsp Butter or Margarine (20 g)
1 tsp Butter or Margarineto grease the dish
Tip: You can also use ready-made béchamel
sauce for this recipe
1. Cut the spinach finely, mix with the quark and the
cheese and season to taste.
2. Place a tablespoon of the filling on each slice of the
cooked ham and roll up. Secure the ham with a
wooden toothpick.
3. Make a béchamel sauce. To do this, pour the liquid into
the dish, cover and heat.
2-4 min. 900 W
Rub the butter into the flour, add to the liquid and
beat with a balloon whisk, until it is smooth. Cover,
bring to the boil until thickened.
1-2 min. 900 W
Stir and taste.
4. Pour the sauce into the greased dish, place the ham
rolls in the dish and cook on the turntable.
10-12 min. 630 W
Allow the ham rolls to stand for approximately 5
minutes after cooking.
Fish fillet with cheese sauce
Total cooking time: approx. 21-25 minutes
Utensils: Bowl with lid (1 litre capacity)
Shallow oval gratin dish
(approx. 25 cm long)
Ingredients
4 fish fillets (approx. 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 to grease the dish
100 g grated Emmental cheese
2 tbsp chopped parsley
1. Wash the fish, pat dry and sprinkle with lemon juice.
Leave to stand for 15 minutes, pat dry again and rub
with salt.
2. Smear the butter on the bottom of the dish. Add the
diced onion, cover with the lid and steam.
1-2 min. 900 W
3. Sprinkle the flour over the onions and stir.
Add the white wine and mix.
4. Grease the gratin dish and place the fish in it. Pour the
sauce over the fish and sprinkle with cheese. Place on
the low rack and cook.
1. 7-8 min. 450 W and then
2. 14-16 min. 450 W
Allow fish to stand for approximately 2 minutes after
cooking. Serve with a garnish of chopped parsley.
1. AG-71+72D-EU English 22/11/2005 15:05 Page 31