Miele H6200B User Manual download pdf (Page 143)

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 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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