En-48
Fish
Ingredients
4 fillets of monkfish,
weighing 130 g each
Salt, pepper, lemon juice
3 tbsp butter
2 tbsp breadcrumbs
1/2
bunch tarragon,
chopped
1/2
bunch parsley, chop-
ped
1 clove garlic, crushed
Preparation
Melt the butter in a casserole dish on full power
for 1 minute. Add the breadcrumbs, tarragon,
parsley and garlic to the butter. Season with salt
and pepper. Season the monkfish with salt and
pepper and sprinkle on the lemon juice. Score
the flesh lengthways
1/2
cm deep and fill with the
herb mixture. Place the fish fillets in a dish and
cook, covered, on the "Fish" setting (according to
the weight).
Monkfish fillets with herbs
Cooking time: around 6 minutes
Ingredients
400 g salmon slices
Juice of half a lemon
1 tbsp butter
1 onion, chopped
1 apple, grated
1 tbsp coconut flakes
1 tsp curry [powder]
1 tomato, diced
2 tbsp half-fat sour
cream
Salt, pepper
Preparation
Cut the fish into slices 2 cm thick. Sprinkle with
salt and pepper. Butter a glass dish, place the
fish inside and add all the ingredients except for
the sour cream. Cook on the "Fish" setting
(according to the weight). Add the half-fat sour
cream and serve.
Spicy salmon slices
Cooking time: around 8-10 minutes
