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Sole fillets
Utensils: Shallow, oval dish with
microwave cling film
(approx. 26 cm long)
Ingredients
400 g sole fillets
1 lemon, whole
150 g tomatoes
10g butter
1 tbsp vegetable oil
1 tbsp parsley, chopped
salt & pepper
4 tbsps white wine
20 g butter or margarine
1. Wash the fish and pat dry. Remove any
bones.
2. Cut the lemon and the tomatoes into
thin slices.
3. Grease the dish with butter. Place the
fish fillets in the dish and drizzle with
vegetable oil.
4. Sprinkle parsley over the fish, 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.
13-16 min. 800 W
After cooking, stand for approx. 2 min.
Tip: This recipe can also be used for Had-
dock, Halibut, Mullet, Plaice or Cod.
Fruit jelly with vanilla sauce
Utensils: Dish with lid (2 l capacity)
Dish with lid (1 l capacity)
Ingredients
150 g redcurrants, washed and
stalks removed
150 g strawberries, washed and
hulls removed
150 g raspberries, washed and
hulls removed
250 ml white wine
100 g sugar
50 ml lemon juice
8 gelatin leaves
300 ml milk
1
/
2
vanilla pod
30 g sugar
15 g cornflour
Tip: You can also use defrosted frozen
fruits.
1. Put some of the fruit to one side for
decoration. Purée the rest of the fruit
with the white wine, put it into a dish,
cover and heat.
7-9 min. 800 W
2. Stir in the sugar and the lemon juice.
3. Soak the gelatin in cold water for
approx. 10 min, then take it out and
squeeze dry. Stir the gelatin into the
hot purée until it has dissolved. Place
the jelly in the refrigerator and leave to
set.
4. To make the vanilla sauce; put the
milk into the other dish. Slit the vanilla
pod and remove the insides, stir this
into the milk with the sugar and the
cornflour. Cover and cook, stir during
cooking and again at the end.
3-4 min. 800 W
5. Turn out the jelly onto a plate and
decorate with the remaining fruit.
Pour the vanilla sauce over the jelly.
EX-22F-UK English:NEW Electrolux_CS BASE_English 24/4/07 11:02 Page 31