Miele H6200B User Manual download pdf (Page 142)

Stuffed salmon trout

Serves 4

Ingredients

2 salmon trout (600–700 g each)

Juice of one lemon

Salt

2 shallots

2 cloves of garlic

50 g small capers

1 egg yolk

2 tbsp olive oil

2 slices of white bread

Chilli powder

Pepper, freshly ground

Method

Rinse the salmon trout, pat dry, drizzle

with lemon juice inside and out and

season with salt and pepper.

Peel and finely dice the shallots and

garlic. Dice the white bread. Mix

together the capers, egg yolk, shallots,

garlic, oil and bread and season with

salt, pepper and chilli powder.

Stuff the fish with this mixture and seal

the opening with small wooden

skewers.

Place the fish in the universal tray and

cook in the oven.

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 1

1st burst of steam 10 minutes after

starting the

programme

2nd burst of

steam

After another

10 minutes

Duration 30–40 minutes

Recipes

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