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Meat, fish & poultry
Switzerland
Fish fillet with cheese sauce
Total cooking time: approx. 22-26 minutes
Utensils: Bowl with lid (1 Iitre capacity)
Shallow round gratin dish
(approx. 25 cm diameter)
Ingredients
3 fish fillets (approx. 600 g)
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 g grated Emmental cheese
2 tsp 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.
approx. 2 min. 800 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 grill and cook.
16-19 min. 560 W
4-5 min. 400 W
Allow fish to stand for approximately 2 minutes after
cooking. Serve with a garnish of chopped parsley
Germany
Grill skewers
Total cooking time: approx. 14-17 minutes
Utensils: Rack
3 wooden skewers
(approx. 20-25 cm long)
Ingredients
250-300 g pork cutlets
60 g bacon
1-2 onions (75 g), cut in quarters
3 tomatoes (150 g), cut in quarters
1
/2 green pepper (75 g), cut into 8
3 tbsp oil
2 tsp paprika
salt
1 tsp cayenne pepper
1 tsp Worcester sauce
1. Cut the pork and the bacon into cubes approximately
2-3cm in size.
2. Skewer the meat the vegetables alternately on the
wooden skewer.
3. Mix the oil with the spices and place the skewers on
the rack and cook.
AUTOCOOK AC-2 or
1. 7-9 min. 400 W
4. Turn the skewers over.
2. 7-9 min. 400 W
2. AG-61+62D-UK English 20/05/2004 15:31 Page 31