AEG COMPETENCE B8920-1 - Manual (Page 62)

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6. Baked fish fillet
Ingredients:
– 700 g pike-perch filet (or salmon filet or sea trout filet),
– 100 g emmental cheese, grated,
– 200 ml cream,
– 40 g breadcrumbs,
– 40 g butter to grease the dish,
– salt, pepper, lemon juice,
– parsley, chopped.
Method:
Sprinkle the fish filet with lemon juice and leave it to marinate for a
while. Then dab off surplus juice using kitchen paper.
Salt and pepper the fish filets on both sides. Lay them in a oven-proof
dish.
Mix the cream, grated cheese, breadcrumbs and the chopped parsley
and distribute over the fish.
7. Steamed Trout
Ingredients:
– 4 trout of 200 - 300 g each,
– lemon juice, pepper, salt.
Method:
Wash the trout well inside and out, sprinkle with lemon juice, season a
little and place in a stainless steel dish with a colander insert.
Setting Oven level Water via water drawer
Fish fillets 3 200 ml
Setting Ovenlevels Water via water drawer
Trout 1 and 3 700 ml