GB-31
MEAT, FISH AND POULTRY
France
FILET OF SOLE
Filets de sole
for 2 Portions
Total cooking time: approx. 13-16 minutes
Utensils: Shallow oval gratin dish with lid
(approx.26 cm)
Ingredients
400 g filet of sole
1
lemon, untreated
2
tomatoes (150 g)
1 tsp
butter or margarine to grease the dish
1 tbsp vegetable oil
1 tbsp parsley, chopped
salt and pepper
4 tbsp white wine (30 ml)
2 tbsp butter or margarine (20 g)
Procedure
1. Wash the fish and pat dry. Remove any bones.
2. Slice the lemon and the tomatoes finely.
3. Grease the gratin dish with butter. Place the fish
in it and drizzle with vegetable oil.
4. Sprinkle the fish with parsley, lay the slices of
tomato on top and season. Lay the slices of
lemon on top of the tomato and pour the white
wine over this.
5. Dot the lemon with butter, cover and cook.
13-16 min
.
70 P
Die Fischfilets nach dem Garen 2 min. stehen
lassen.
Tip: You can also use rosefish, halibut, mullet,
plaice or cod in this recipe.
Switzerland
ZURICH VEAL STEW
Züricher Geschnetzeltes
Total cooking time: approx. 11-15 minutes
Utensils: Bowl with lid (2 Iitre capacity)
Ingredients
600 g veal fillet
1 tbsp butter or margarine
1
onion (50 g), finely chopped
100 ml white wine
Gravy thickener to make approx.
1/2
litre
300 ml cream
salt and pepper
1 tbsp parsley, chopped
Procedure
1. Slice the meat into finger-thick strips.
2. Smear the butter evenly around the dish. Add the
onion and the meat to the dish, cover and cook.
Stir once during cooking.
7-10 min
.
100 P
3. Add the white wine, the gravy powder and the
cream, stir, cover and continue to cook.
Stir once during cooking.
4-5 min
.
100 P
4. Taste the stew, stir again and allow to stand for 5
minutes. Serve with parsley garnish.
Greece
POT ROAST WITH GREEN BEANS
Kréas mé fasólia
Total cooking time: approx. 20-24 minutes
Utensils: Bowl with lid (2 litre capacity)
Ingredients
1-2
tomatoes (100 g)
400 g lamb without bones
1 tsp
butter or margarine to grease the dish
1
onion (50 g), finely chopped
1
clove of garlic, crushed
salt and pepper
sugar
250 g tinned green beans
Procedure
1. Peel the tomatoes, cut out the stalks and purée in
a food processor.
2. Cut the lamb into large cubes. Grease the dish with
butter. Add the meat, the diced onion and crushed
garlic clove, season, cover dish and cook.
9-11 min
.
100 P
3. Add the beans and the puréed tomatoes to the
meat and continue to cook with the lid on.
11-13 min
.
70 P
Allow the meat to stand for approximately 5
minutes after cooking.
Tip: If you use fresh beans, these must be cooked in
advance.
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