Aeg-Electrolux B9831-5-M Recipe Book download pdf (Page 32)

RECIPE MENU32

MEAT CASSEROLE

Ingredients:

– 1.5 kg pork escalope

– 750 g seasoned mince

– 750 g onions

– 500 g grated Emmental cheese

– 200 ml crème fraîche

– 400 ml yoghurt

Lightly season the escalopes with salt and pepper and place in the roasting pan.

Spread the seasoned mince over them. Peel the onions, slice in thin rings. Then

spread these on top and sprinkle the grated cheese over the top. Mix crème

fraîche and yoghurt together and pour over.

FISH STEAKS

Ingredients:

– 600-700 g perch-pike, salmon, or sea trout fillet

– 150 g grated cheese

– 250 ml cream

– 50 g breadcrumbs

– 1 teaspoon tarragon

– Chopped parsley

– Salt, pepper

– Lemon

– Ovenproof dish

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 fish fillets in the buttered ovenproof dish.

Mix together grated cheese, chopped parsely, tarragon, breadcrumbs and cream.

Spread the mixture immediately on the fish fillets and place small knobs of but-

ter on the mixture.

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Aeg-Electrolux B9831-5-M Recipe Book Page 32