LAMONA LAM7001 Recipe Book download pdf (Page 10)

Mix vegetables and potatoes and place in a

greased ovenproof dish, season and place

the salmon on top.

Pour vegetable stock and white wine over,

distribute rosemary and thyme over the top.

• Time in the appliance: 35 minutes

• Shelf position: 2

Lemon sole rolls

Ingredients:

• 4 sole fillets

• juice of half a lemon

• salt, freshly ground black pepper

• 100 g leaf spinach, frozen, thawed

• 1 clove of garlic

• 2 tablespoon white wine

• 50 ml cream

• 1 egg yolk

Method:

Drizzle the fish fillets with lemon juice and

season with salt and pepper. Squeeze out

the spinach and season with garlic. Cover

the sole fillets with the spinach and roll into

a cylinder. Place in a buttered baking dish

ensuring that the thin ends of the fillets are

folded under. Drizzle the rolls with white

wine.

Whisk the cream and egg yolk together and

salt lightly. Spoon over the fish rolls.

• Time in the appliance: 17 minutes

• Shelf position: 2

Fillet of Fish

Ingredients:

• 600 - 700 g perch-pike, salmon, or sea

trout fillet

• 150 g grated cheese

• 250 ml cream

• 50 g breadcrumbs

• 1 teaspoon tarragon

• parsley, chopped

• salt, pepper

• lemon

• butter

Method:

Sprinkle fish fillets with lemon juice and

leave to marinade for a while, then dab off

surplus juice with kitchen paper. Season

the fish fillets on both sides with salt and

pepper. Then place fish fillets in a buttered

ovenproof dish.

Mix together the grated cheese, cream,

breadcrumbs, tarragon and chopped

parsley. Spread the mixture immediately on

the fish fillets and place small knobs of

butter on the mixture.

• Time in the appliance: 35 minutes

• Shelf position: 2

Fillet of Fish, frozen

The instructions regarding time and

temperature are on the packaging. Follow

the manufacturer's instructions.

CAKE

Sweet Tart

Ingredients:

• 2 sheets original Swiss flaky pastry or

puff pastry (rolled out in a square)

• 50 g ground hazelnuts

• 1.2 kg apples

• 3 eggs

• 300 ml cream

• 70 g sugar

Method:

Place pastry on a well-greased baking tray

and prick the bottom all over with a fork.

Spread the hazelnuts evenly over the

pastry. Peel apples, remove cores and cut

into 12 slices. Spread slices evenly on the

pastry. Mix eggs, cream, sugar and vanilla

sugar together well and put over the

apples.

• Time in the appliance: 55 minutes

• Shelf position: 3

Lemon Sponge Cake

Ingredients for the mixture:

• 250 g butter

• 200 g sugar

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