Electrolux EMS2685 - Manual (Page 32)

RECIPES
30
STUFFED HAM
Total cooking time: approx. 13-18 minutes
Utensils: bowl with lid (2 litre capacity)
Shallow oval gratin dish
(approx. 26 cm long)
Ingredients
150 g fresh spinach, stalks removed
150 g quark, 6 % fat
50 g
grated Emmental cheese
pepper, paprika, mild
6 slices cooked ham (300 g)
125 ml water
125 ml cream
2 tbsp flour (20 g)
2 tbsp Butter or Margarine (20 g)
1 tsp
Butter or Margarineto grease the dish
Tip: You can also use ready-made béchamel
sauce for this recipe.
1. Cut the spinach finely, mix with the quark and the
cheese and season to taste.
2. Place a tablespoon of the filling on each slice of
the cooked ham and roll up. Secure the ham with
a wooden toothpick.
3. Make a béchamel sauce. To do this, pour the
liquid into the dish, cover and heat.
2-4 min.
900 W
Rub the butter into the flour, add to the liquid and
beat with a balloon whisk, until it is smooth.
Cover, bring to the boil until thickened.
1-2 min.
900 W
Stir and taste.
4. Pour the sauce into the greased dish, place the
ham rolls in the dish and cook on the turntable.
10-12 min.
630 W
Allow the ham rolls to stand for approximately 5
minutes after cooking.
ALMOND TROUT
Total cooking time: approx. 16-19 minutes
Utensils: shallow oval gratin dish
(ca. 32 cm lang)
Ingredients
4
trout (200 g), trimmed
juice of one lemon
salt
30 g butter or margarine
5 tbsp flour (50 g)
1 tsp butter or margarine to grease the dish
50 g almond flakes
1. Wash and dry the trout and sprinkle with lemon
juice. Apply salt to the interior and exterior of the
fish and leave to stand for 15 minutes.
2. Melt the butter.
1 min. 900 W
3. Dry the fish, spread on the butter and roll in the flour.
4. Grease the dish. Put the trout in the dish and cook on
the low rack. Two thirds through the cooking period
turn the trout and scatter the almonds over them.
15-18 min.
450 W
Allow the almond trout to stand for 2 minutes after
cooking.
Tip: Suitable accompanying dishes are parsley
potatoes and a green salad.
FISH FILLET WITH CHEESE SAUCE
Total cooking time: approx. 21-25 minutes
Utensils: bowl with lid (1 litre capacity)
shallow ovale gratin dish
(approx. 25 cm long)
Ingredients
4
Fish fillets (approx. 800 g)
(e.g. perch, flounder or cod)
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 to grease the dish
100 g grated Emmental cheese
2 tbsp 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.
1-2 min.
900 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 low rack and cook.
1. 7-8 min.
450 W and then
2. 14-16 min. 450 W
Allow fish to stand for approximately 2 minutes after
cooking. Serve with a garnish of chopped parsley.
2. EX-72D UK ENGLISH 09/02/2006 13:47 Page 30