Aeg-Electrolux B9820-5-A Recipe Book Page 25

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25RECIPE MENU
FISH <TROUT>
Ingredients:
4 trout of 250 - 300 g each
lemon juice, pepper, salt
Method:
Wash the trout well inside and out, sprinkle with lemon juice, season and place
in stainless steel dishes with punched inserts, with 2 trout per dish.
Serve with toasted flaked almonds.
Steamed trout variation:
Before the trout are placed in the stainless steel dishes with colander insert,
pour hot water and vinegar over them.
POTATO GRATIN
For the mixture:
1,000 g potatoes
1 teaspoon each of salt, pepper and nutmeg
2 cloves of garlic
200 g grated cheese
3 eggs
100 ml milk
250 ml cream
4 tablespoons butter
Peel potatoes, slice thinly, dry and then season. Rub an ovenproof baking dish
with a clove of garlic and then grease the dish with butter.
Spread half of the seasoned potato slices in the dish and sprinkle some of the
grated cheese over them. Layer the rest of the potato slices over this and spread
the rest of the grated cheese on top.
Crush the second clove of garlic and beat it together with the eggs, the milk and
the cream.
Pour the mixture over the potatoes and spread the rest of the butter in small
knobs on the gratin.
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