Aeg-Electrolux KB9820E-M User Manual download pdf (Page 40)

Sprinkle the fish fillet with lemon juice and leave it to marinate for a while. Then dab off

surplus juice using kitchen paper.

Then season the fish fillets on both sides with salt and pepper. Then place in a greased oven-

proof dish.

Mix the cream, grated cheese, breadcrumbs and the chopped parsley and spread over the

fish.

Setting Oven level Cooking time Add water to water tray

P 6 FISH FILLET

2 25 mins. 250 ml

TROUT, 250-300 g

Ingredients:

• 4 trouts of 250-300g

• Lemon juice, pepper, salt

Method:

Wash the trout well inside and out, sprinkle with lemon juice, season and place in a stainless

steel dish with perforated insert (special accessory), with 2 trout per dish.

Serve with toasted flaked almonds.

Steamed trout variation:

Before the trout are placed in the stainless steel dish with perforated insert, pour hot water

and vinegar over them.

Setting Oven level Cooking time Add water to water tray

P 7 TROUT 250-300 G

2 30 mins. 400 ml

PIZZA (4, approx. 28cm in diameter)

Preparation:

Tomato sauce

Ingredients for the pastry:

• 500g flour type 405

• 250 ml water

• 20 g yeast

•1 egg

•2 tbsp olive oil

•1 tsp salt

Method for the dough:

Dissolve the yeast in the water and knead into a soft dough with the other ingredients.

Cover and let the dough rise for 30 minutes. Knead it 3 times in that time.

Ingredients for the tomato sauce:

• 2 tins peeled, chopped tomatoes (800g)

• 100 g onions, finely chopped

• 2 cloves of garlic, finely chopped

• Salt, pepper, oregano or pizza herbs

Method for the tomato sauce:

Mix onions, garlic, seasoning and herbs into the tomatoes and reduce the liquid, until a

thick sauce is produced. Leave to cool.

Ingredients for the topping:

600 g Pizza cheese (Feta), roughly crumbled, 150g per pizza

Uses, charts and tips

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Aeg-Electrolux KB9820E-M User Manual Page 40

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