AEG KS7400021M Recipe Book download pdf (Page 24)

Method:

• 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 butter on the mixture.

– Time in the oven: 35 minutes

– Shelf position: 1

– Amount of water to be put into the water drawer: 200 ml

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 stain-

less 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 oven: 30 minutes

– Shelf position: 1

– Amount of water to be put into the water drawer: 500 ml

7 - PLUM DUMPLING

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

24 Helpful hints and tips

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AEG KS7400021M Recipe Book Page 24