Recipes - Automatic programmes
69
Perch and tomato gratin
(serves 4)
Preparation time: 35–45 minutes
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Ingredients
500 g filleted rosefish or other white
fish, e.g. cod
1 tbsp. lemon juice
500 g tomatoes
Herb seasoning salt
2 tsp. ground oregano
150 g grated Gouda cheese
Preparation
Cut the fish into pieces, drizzle with
lemon juice and leave to stand for
approx. 10 minutes. Dice the tomatoes,
and place in a baking dish with the fish
and half of the cheese. Season
generously with herb salt and oregano,
and mix well. Sprinkle with the rest of
the cheese and bake uncovered.
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Setting:
Fish bake
Weight: approx. 1150 g
Shelf level: Turntable
Grilled trout
(serves 4)
Preparation time: 25–30 minutes
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Ingredients
4 trout, 250 g each
4–8 tbsp. chopped parsley
Salt, pepper, lemon juice
Flakes of butter
Preparation
Clean the trout, season inside and out
and stuff with herbs. Lay the trout on
the lightly oiled grill rack, brush with
butter and place in the oven together
with a heat-resistant, microwave-safe
dish.
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Setting:
Grilled fish
Weight: approx. 1000 g
Shelf level: Rack and dish on turntable
