Electrolux EMS17216X, Owner'S Manual

Page: 21 / 32

electrolux
recipes
21
Sole fillets
Utensils: Shallow,oval oven dish with
microwave cling film
(approx. 26 cm long)
Ingredients
400 g sole fillets
1 lemon, whole
150 g tomatoes
10 g butter
1 tbsp vegetable oil
1 tbsp parsley, chopped
salt and pepper
4 tbsps white wine
20 g butter or margarine
1. Wash the fish and pat dry. Remove
any bones.
2. Cut the lemon and the tomatoes into
thin slices.
3. Grease the oven dish with butter.
Place the fish fillets in the dish and
drizzle with the vegetable oil
4. Sprinkle parsley over the dish, place
the tomato slices on top and season.
Place the lemon slices on top of the
tomatoes and pour the white wine
over them.
5. Place small pats of butter on top of
the lemon, cover and cook.
16-19 min. 800 W
After cooking,stand for approx. 2 min.
Stuffed ham
Utensils: Bowl with lid (2 l capacity)
Oval gratin dish with lid (approx.
26 cm long)
Ingredients
125 g leaf spinach, chopped
125 g fromage frais, 20 % fat content
40 g Emmental cheese, grated
pepper and paprika
6 slices cooked ham (300 g)
125 ml water
125 ml cream
20 g flour
20 g butter or margarine
10 g butter or margarine to grease
the dish
1. Mix the spinach with the cheese and
fromage frais, season to taste.
2. Place a tablespoon of the filling on top
of each slice of the cooked ham, and
roll up. Spear the ham with a wooden
skewer to fasten it.
3. Make a béchamel sauce; to do this,
pour the water and cream into a bowl
and heat.
3-4 min. 800 W
Mix the flour and butter to make a
roux, add to the liquid, and whisk until
dissolved. Cover, cook until thick.
1 min. 800 W
Stir and taste.
4. Place the sauce into the greased dish,
place the filled rolls of ham onto the
sauce and cook with lid.
3-4 min. 800 W
After cooking, stand for approx. 5 min.
Zürich veal stew
Utensil: Dish with lid (2 l capacity)
Ingredients
600 g veal fillet
10 g butter or margarine
50 g onion, finely chopped
100 ml white wine
seasoned gravy browning,
for approx. 1 /
2
l gravy
300 ml cream
1 tbsp parsley, chopped
1. Cut the veal into strips.
2. Grease the dish with the butter. Put
the meat and onion into the dish,
cover and cook. Stir once during
cooking.
7-10 min. 800 W
3. Add the white wine, gravy browning
and cream, stir, cover and continue
cooking. Stir occasionally.
4-5 min. 800 W
4. Stir the mixture after cooking, stand
for approx. 5 min. Garnish with
parsley.