English - 20
Code/Food
Serving Size
Ingredients
1-11
Russian old
style fish
340 g
(1) Beetroot julienned – 30 g, Carrot julienned
– 30 g, Onion julienned – 15 g, Fish\Chicken
stock or water with dry concentrate – 200 ml
(2) Mix for sauce : Wheat – 10 g, Tomato paste –
10 g, Sour cream – 30 g, Water – 50 ml
(3) Carp or pike perch filet– 150 g,
Bay leaf – 1 pc
Instructions
Put all ingredients into a bowl shaped plate add boiling stock. (1)
Start cooking. As soon as oven beep, stir well and add “mix for
sauce“ with veg and stock. (2) Add fish and bay leaf (3). Continue
cooking process.
1-12
Poached
salmon steak
butterfly
125 g
Salmon steak butterfly – 150-170 g, Salt – 1 g,
Water – 20 g, (Lemon/Orange – 10 g squeeze
juice for your choice)
Instructions
Season salmon steak. Put it on a plate and add water. (Use juice if
your want). Put it into microwave and start cooking.
1-13
Poached cod
with Butter
and Egg
sauce
120 g
+ 53 g sauce
Cod filet – 140-150 g (or Pike-perch filet), Lemon
– 10 g (squeeze juice), Salt – 1 g, Water – 30 g,
Bay leaf – 1 pc, Sauce : Hardboiled egg – 20 g
(½ egg), Chopped parsley – 3-5 g,
Butter – 30 g (Microwave 800 W – 1 min)
Instructions
Season fish filet. Put it on a plate and add water. Put it into
microwave and start cooking. Separatley prepare sauce. Cook
egg and cut it in small dices. Chop parsley and heat butter. Mix all
Ingrediens and put on top of fish.
Code/Food
Serving Size
Ingredients
1-14
Turkey
steamed with
Vegetables
315 g
Turkey filet batons –150 g, Zucchini julienned –
50 g, Onion julienned – 15 g, Carrot julienned
– 20 g, Chicken stock or water with dry
concentrate – 150 ml
Instructions
Put all ingredients into a bowl, add boiling stock. Start cooking.
As soon as oven beeps, upside down it, mix veg and continue
cooking process.
1-15
Pike-perch
with Tomato
and Cheese
150 g
Pike-perch filet – 80-100 g (or Carp), Mayonaise
– 10 g, Salt – 1 g, Tomato cut in rounds – 50 g,
Cheese grated – 20 g
Instructions
Grease mayonaise on fish filet, season it with salt. Put on the top
tomato use toothpick. Put cheese on the top. Put it on a plate and
start cooking. Put out toothpick.
1-16
Trout
baked with
Vegetables
210-240 g
Butter – 10 g (2x5 g), Carrot julienned – 35 g,
Onion julienned – 25 g, Garlic chopped – 3 g,
Celery leaves chopped – 5 g, Trout – 1 pc – 220-
250 g, Salt – 1 g, White pepper powder – ½ g,
Butter – 5 g
Instructions
Grease butter in the centre of wax paper. Put carrot, onion, garlic
and celery on it. Put seasoned trout on vegetables. Grease butter
on top of the fish. Cover it. Put it into microwave and start cooking.
ME83K_ME83_ME83A_BWT_DE68-04285A-02_EN.indd 20
2014-07-11 5:35:01
