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Rosefish and tomato gratin
(serves 4)
500 g rosefish fillet
2 tbsp lemon juice
500 g tomatoes
Herb salt
2 tsp oregano, finely chopped
150 g Cheddar cheese, grated
Cut the rosefish into pieces, drizzle with
lemon juice and leave to stand for
approx. 10 minutes.
Dice the tomatoes, and place in a
baking dish with the fish and half of the
cheese.
Season generously with herb salt and
oregano, and mix well.
Sprinkle with the rest of the cheese and
bake uncovered.
Setting: Cooking fresh food
AC 7 5
Weight: approx. 1,150 g
Place cooking container on the
turntable.
AC 8 W Savoury bakes
Vegetable gratin
(serves 4)
400 g cauliflower or broccoli
400 g carrots
For the cheese sauce:
20 g margarine
20 g plain flour
300 ml vegetable stock (instant)
200 ml milk
100 g Emmental cheese, diced
50 g Cheddar cheese, grated
Salt, pepper and grated nutmeg
1 tbsp chopped parsley
Cut the cauliflower or broccoli into small
rosettes, and finely slice the carrots
(approx. 3 mm thick). Place the
vegetables in a baking dish (approx. 24
cm in diameter), and mix well.
Melt the margarine in a pan on the hob,
stir in the flour and then add the stock
and milk whilst continuing to stir. Stir in
the Emmental cheese, and simmer until
the cheese has melted. Season
generously with salt, pepper and
grated nutmeg, and stir in the parsley.
Pour the sauce over the vegetables,
sprinkle with Cheddar and bake
uncovered.
Setting: Cooking fresh food AC 8 W
Weight: 1,500 g
Place cooking container on the
turntable.
Recipes for Automatic programmes °
41