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France
Sole fillets
Total cooking time: approx. 13-16 minutes
Utensils: Shallow, oval oven dish with microwave cling
film (approx. 26 cm long)
Ingredients
400 g sole fillets
1 lemon, whole
2 tomatoes (150 g)
1 tsp butter or margarine for greasing
1 tbsp vegetable oil
1 tbsp parsley, chopped
salt & pepper
4 tbsps white wine (30 ml)
2 tbsps butter or margarine (20 g)
1. Wash the sole fillets and pat them dry. Remove any
bones.
2. Cut the lemon and the tomatoes into thin slices.
3. Grease the oven dish with butter. Place the fish fillets
inside and drizzle the vegetable oil over them.
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 allow the fish fillets to stand for approx.
2 minutes.
Tip: This recipe can also be used for Haddock, Halibut,
Mullet, Plaice or Cod.
Switzerland
Zürich veal in cream
Total cooking time: approx. 11-15 minutes
Utensils: Dish with lid (2 l capacity)
Ingredients
600 g veal fillet
1 tbsp butter or margarine
1 onion (50 g), finely chopped
100 ml white wine
seasoned gravy browning, for approx.
1
/2
l gravy
300 ml cream
1 tbsp parsley, chopped
1. Cut the fillet into finger-width strips.
2. Grease the dish all over with the butter. Put the onion
and the meat into the dish, cover and cook. Stir once
during cooking.
7-10 min. 800 W
3. Add the white wine, gravy browning and cream, stir,
cover and continue cooking. Stir occasionally.
4-5 min. 800 W
4. Test the veal, stir the mixture once more and allow to
stand for approx. 5 minutes. Serve garnished with
parsley.
Greece
Braised lamb with green beans
Total cooking time: approx. 20-24 minutes
Utensils: Shallow, oval soufflé mould with lid
(about 26 cm long)
Ingredients
1-2 tomatoes (100 g)
400 g lamb, boned
1 tsp butter or margarine for greasing the bowl
1 onion (50 g), finely chopped
1 clove garlic, crushed
salt & pepper
sugar
250 g tinned green beans
Tip: If you prefer to use fresh beans, these should be
pre-cooked.
1. Skin and remove the stalks of the tomatoes, then
purée in a blender or food processor.
2. Cut the lamb into large chunks. Grease the bowl with
butter. Add meat, onions and garlic, season, cover and
cook.
9-11 min. 800 W
3. Add beans and puréed tomatoes to the meat, cover
and continue cooking.
11-13 min. 560 W
After cooking, leave the lamb to stand for
approximately 5 minutes.
2. AG-21+22D-UK ENGLISH 20/05/2004 12:31 Page 22