24
RECIPES
France
SOLE FILLETS
Total cooking time: approx. 11-14 minutes
Utensil: shallow,oval oven dish with microwave foil
(approx. 26 cm long)
Ingredients
400 g sole fillets
1 lemon, whole
2 tomatoes (150 g)
1 tsp butter or margarine for greasing
1 tbsp vegetable oil
1 tbsp parsley, chopped
salt & pepper
4 tbsps white wine (30 ml)
2 tbsps butter or margarine (20 g)
1. Wash the sole fillets and pat them 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 inside and drizzle the vegetable oil over them.
4. Sprinkle parsley over the fish, 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.
11-14 Mins
. 100 P
After cooking allow the fish fillets to stand for
approx. 2 minutes.
Tip:This recipe can also be used for Haddock,
Halibut, Mullet, Plaice or Cod.
Switzerland
ZÜRICH VEAL IN CREAM
Total cooking time: approx. 12-16 minutes
Utensil: dish with lid (2 l capacity)
Ingredients
600 g veal fillet
1 tbsp butter or margarine
1 onion (50 g), 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 fillet into finger-width strips.
2. Grease the dish all over with the butter. Put the
onion and the meat into the dish, cover and
cook. Stir once during cooking.
7-10 Mins
. 100 P
3. Add the white wine, gravy browning and cream,
stir, cover and continue cooking. Stir occasionally.
5-6 Mins
. 100 P
4. Test the veal, stir the mixture once more and allow
to stand for approx. 5 minutes. Serve garnished
with parsley.
Greece
BRAISED LAMB WITH GREEN BEANS
Total cooking time: approx. 20-24 minutes
Utensil: shallow oval soufflé mould with lid
(about 26 cm long)
Ingredients
1-2
tomatoes (100 g)
400 g lamb, boned
1 tsp
butter or margarine for greasing the bowl
1
onion (50 g), finely chopped
1
clove garlic, crushed
salt, pepper
sugar
250 g tinned green beans
1. Skin and remove the stalks of the tomatoes, then
purée in a blender or food processor.
2. Cut the lamb into large chunks. Grease the bowl
with butter. Add meat, onions and garlic, season,
cover and cook.
9-11 Mins
. 100 P
3. Add beans and puréed tomatoes to the meat,
cover and continue cooking.
11-13 Mins
. 70 P
After cooking, leave the lamb to stand for
approximately 5 minutes.
Tip:If you prefer to use fresh beans, these should be
pre-cooked.
R-233 ENGLISH 21/01/2000 11:49 Page 24
