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MEAT, FISH & POULTRY
36
France
FILLET OF SOLE (for 2 portions)
Total cooking time: approx. 11-13 minutes
Utensils: shallow oval gratin dish with lid
(approx. 26 cm long)
Ingredients
400 g fillet 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)
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.
11-13 min. 630 W
Leave the fish fillets to stand for 2 minutes after
cooking.
Tip:
You can also use rosefish, halibut, mullet, plaice
or cod in this recipe.
Italy
QUAILS IN CHEESE AND HERB SAUCE
Total cooking time: approx. 27-33 minutes
Utensils: kitchen twine
flat round gratin dish
(diameter approx. 22 cm)
bowl with lid (2 Iitre capacity)
Ingredients
4 quails (600 g)
salt & pepper
200 g streaky bacon, thinly sliced
1 tsp butter or margarine to grease the dish
1 tbsp fresh parsley
rosemary & basil, finely chopped
150 ml port
250 ml meat stock
2 tbsp butter or margarine (20 g)
2 tbsp flour (20 g)
50 g grated Emmental cheese
1. Wash the quails and carefully dab them dry.
Season with salt and pepper inside and out,
wrap bacon around each bird, and tie up tightly
with the twine.
2. Grease the dish, place the quails in the dish and
cook. Turn over once halfway through.
10-12 min. 900 W
3. Chop the herbs very fine, sprinkle over the quails,
and pour the port over the top. Continue to cook
the quails.
13-15 min. 630 W
Take the quails out of the roasting sauce.
4. To make the sauce, heat the meat stock in the
covered bowl.
2-3 min. 900 W
Blend the butter with the flour, stir into the liquid,
allow to boil, and cook. Stir once halfway
through.
1-2 min. 900 W
5. Stir the cheese into the sauce. Add the cheese
sauce to the sauce, stir everything together well,
and reheat.
approx. 1 min. 900 W
6. Pour the sauce over the quails and serve.
2. EX-72D UK ENGLISH 01/06/2004 08:34 Page 36