Panasonic NN-GD569M Mode D'emploi page 38

Around 400g of fish filets
Salt, pepper
Parsley, dill and tarragon,
chopped
1 onion, chopped
1 dl Dézaley (white wine)
1 dl cream
1 tbsp tomato purée
1 clove of garlic,
chopped
1 ⁄ tbsp clear sauce
2
400 g potatoes
200 g mushrooms
1 leek
1 tbsp butter
1 1 ⁄ dl cream
2
2-3 tbsp grated cheese
2 large pears
⁄ lemon, juice
1
2
2 tbsp white wine
3 tbsp sugar
2 1 ⁄ dl milk
2
50g chocolate
1 ⁄ tbsp cornflour
2
Recipes
"Dézaley" filets of fish
Add salt, pepper and sprinkle herbs onto the fish filets and leave to marinate for 30 min. Place
the butter, onion, fish and wine in a buttered dish, cover and braise with the automatic
programme "fish".
Place the stock in a container. Next, add the cream, the tomato purée, the garlic and the sauce.
Bring to the boil, 3 min. on full heat. Add salt and pepper to taste. Pour the sauce on the fish.
Potato and mushroom gratin
Wash the potatoes, peel and cut them into 2mm strips. Cut the mushrooms into similar sized
strips. Chop the leek into 2mm pieces. Butter a gratin dish and put half the potatoes inside.
Place the mushrooms and leek on top and cover with the other half of the potatoes. Season the
cream with salt and pepper and place everything on the vegetables. Sprinkle with cheese and
cook on the automatic programme "gratin".
Chocolate cream pears
Peel the pears, cut in two, remove the cores and place in a dish, the cut side facing down. Add
the lemon juice, the wine and 2 tbsp of sugar, cover and cook with the automatic programme
"fish". Allow the pears to cool, drain and place on a plate. Place 2 dl of milk, the chocolate and
the sugar in a dish. Cook uncovered for 3 min on full power. Place the cornflour in 1/2dl of milk,
pour into the hot milk and stir. Cook for 2 min. on full power. Once the cream has cooled, pour
over the pears.
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