Viennese Fillet Of Fish - Miele H6461 Recipe Book

Baking – roasting – moisture plus
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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 x 20 cm)
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.
Recommended settings
H 6x0x
Oven function
Temperature
Heating-up
phase
Shelf level
Number/type of
bursts of steam
Amount of water
1st burst of
steam
2nd burst of
steam
Duration
Fish
H 6x6x
H 6x9x
d
160–180
Rapid
1
2
2/time controlled
See display
Release after 5 minutes
Release after 15 minutes
30–35
1
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This manual is also suitable for:

H6890H6860

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