AEG BS7304701M Recipe Book download pdf (Page 3)

rolls to rise again for approximately 25

minutes.

Before baking, cut a cross in the rolls.

Sprinkle with poppy, caraway or sesame

seeds, if desired.

• Time in the appliance: 35 minutes

• Shelf position: 2

1.5 Fish

Ingredients:

• 600 - 700 g perch-pike, salmon, or sea

trout fillet

• 150 g grated cheese

• 250 ml cream

• 50 g breadcrumbs

• 1 teaspoon tarragon

• parsley, chopped

• salt, pepper

• lemon

• butter

Method:

Sprinkle fish fillets with lemon juice and

leave to marinade for a while, then dab

off surplus juice with kitchen paper.

Season the fish fillets on both sides with

salt and pepper. Then place fish fillets in

a buttered ovenproof dish.

Mix together the grated cheese, cream,

breadcrumbs, tarragon and chopped

parsley. Spread the mixture immediately

on the fish fillets and place small knobs

of butter on the mixture.

• Time in the appliance: 35 minutes

• Shelf position: 2

1.6 Poached 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.

• Time in the appliance: 25 minutes

• Shelf position: 3

1.7 Plum Dumpling

Ingredients:

For the dough (the ingredients should

be at room temperature):

• 125 ml milk

• 20 g sugar

• 1 small packet dried yeast

(approximately 8 g)

• 300 g flour

• 30 g sugar

• 30 g butter

• 1 egg yolk

• 1 whole egg

• 1 packet vanilla sugar (approximately

8 g)

• a little lemon zest

• plum jam

After cooking:

• 50 g butter

• 50 g ground poppy seeds

• icing sugar

Other:

• greased dish

Method:

Put milk and sugar in a saucepan and

warm slightly on a cooking ring. Add

dried yeast and stir. Then leave to stand

for approx. 30 minutes. Put flour, sugar,

butter, egg yolk, egg, vanilla sugar and a

little lemon zest into a mixing bowl. Add

the milk and the yeast and knead to a

workable dough. Cover dough with a

cloth and leave to rise for another 45

minutes. Then cut the dough into

dumplings (about 80 g) using a spoon,

press flat with your hand and fill with 1

teaspoon of plum jam. Pull up the edges

of the dough and cover the jam with

dough and then shape into a ball. Put

the balls into a greased dish, cover and

leave to rise for another 45 minutes and

then put into the appliance.

• Time in the appliance: 35 minutes

• Shelf position: 3

1.8 Veal Knuckle

Ingredients:

• 1 hind knuckle of veal 1.5 - 2 kg

• 4 slices cooked ham

ENGLISH

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