E – 13
A44953,Russia R2371K O/M,EN
Recipes for Express Cook
FISH FILLET WITH SAUCE (EC-4)
Fish fillet with piquant sauce
0.4 kg
140 g
40 g
4 g
12 g
1 tsp
200 g
Preparation
1. Mix ingredients for the sauce.
2. Place the fish fillet (e.g. Rosefish fillet) in a
round gratin dish with the thin ends to-
ward the centre and sprinkle with salt.
3. Mix a sauce from tomatoes, corn, chilli
sauce, onion, vinegar and spices and spread
the sauce on the fish fillet.
4. Cover with microwave foil and cook on
EXPRESS COOK EC-4, “Fish Fillet with
Sauce”.
5. After cooking, let stand covered for ap-
prox. 2 minutes.
0.8 kg
280 g
80 g
8 g
24 g
1-2 tsp
400 g
1.2 kg
420 g
120 g
12 g
36 g
2 tsp
600 g
canned tomatoes
(drained)
corn
chilli sauce
onion (finely chopped)
red wine vinegar mustard,
thyme, cayenne pepper
fish fillet
salt
Ingredients
FISH FILLET WITH SAUCE (EC-4)
Fish fillet with curry sauce
0.4 kg
200 g
40 g
160 g
Preparation
1. Place the fish fillet in a round gratin dish
with the thin ends toward the centre and
sprinkle with salt.
2. Spread the banana and the ready-made
curry sauce on the fish fillet.
3. Cover with microwave foil and cook on
EXPRESS COOK EC-4, “Fish Fillet with
Sauce”.
4. After cooking, let stand covered for ap-
prox. 2 minutes.
0.8 kg
400 g
80 g
320 g
1.2 kg
600 g
120 g
480 g
fish fillet
salt
banana (sliced)
ready-made curry sauce
Ingredients
GRATIN (EC-5)
Fish fillet with piquant sauce
0.5 kg
5 g
150 g
15 g
150 g
35 g
50 g
1
40 g
Preparation
1. Mix together the drained leaf spinach with
the onion and season with salt, pepper and
nutmeg.
2. Grease the gratin dish.
3. Place alternate layers of potato slices, diced
ham and spinach in the dish. The top layer
should be spinach.
4. Mix the eggs with créme fraîche, add salt
and pepper and pour over the vegetables.
5. Cover the gratin with the grated cheese,
sprinkle with paprika powder and cook on
EXPRESS COOK EC-5, “Gratin”.
6. After cooking, let stand for 5 minutes.
1.0 kg
10 g
300 g
30 g
300 g
75 g
100 g
2
75 g
butter or margarine (to grease the dish)
leaf spinach (defrosted, drained)
onion (finely chopped)
salt, pepper, nutmeg
boiled potatoes (sliced)
cooked ham (diced)
créme fraîche
eggs
rated cheese
paprika powder
Ingredients
GRATIN (EC-5)
Potato-courgette-gratin
0.5 kg
5 g
200 g
115 g
75 g
1
1
/
2
40 g
10 g
Preparation
1. Grease the gratin dish and place alternate
layers of potato slices and courgette in the
dish.
2. Mix the eggs with crème fraîche, season
with salt, pepper and garlic and pour over
the vegetables.
3. Crumble the feta cheese and sprinkle over
the gratin.
4. Finally sprinkle the gratin with sunflower
kernel and paprika powder and cook on
EXPRESS COOK EC-5, “Gratin”.
5. After cooking, let stand for 5 minutes.
1.0 kg
10 g
400 g
230 g
150 g
2
1
80 g
20 g
butter or margarine (to grease the dish)
potatoes (sliced) (fresh or boiled)
courgette (finely sliced)
créme fraîche
eggs
clove of garlic (crushed)
salt, pepper
feta cheese (diced)
sunflower kernel
paprika powder
Ingredients
Russia R2371K,En,P09-14
05.4.5, 7:07 PM
13
Summary of Contents for R-2371K
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