Miele H6100B, Инструкции по эксплуатации и монтажу

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Viennese fillet of fish
Serves 4
Ingredients
3 salmon trout fillets, 200 g each
Juice of one lemon
125 g crème fraîche
50 g pickled gherkins
10 g capers
30 g streaky bacon
1 tbsp mustard
1 tsp grated Parmesan cheese
Method
Rinse the fish fillet, pat dry and drizzle
with lemon juice. Place one fillet in a
greased casserole dish (20 x20cm) and
coat with half of the crème fraîche.
Rinse the gherkins and capers. Then
dice the bacon and the gherkins and
mix with the chopped up capers.
Place a third of the gherkin mixture on
top of the fish fillet. Then place a
second fillet on top. Coat with mustard
and another third of the gherkin
mixture.
Top this with the last fish fillet, coat with
the remaining crème fraîche and then
the rest of the gherkins. Scatter
Parmesan over the top and bake.
Settings
Oven function Moisture plus
d
Number/type of
bursts of steam
2
Temperature 160–180 °C
Amount of water approx. 200 ml
Shelf level 2
1st burst of steam 10 minutes after
starting the
programme
2nd burst of
steam After another
10 minutes
Duration 30–40 minutes
Recipes
145