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BO_0912_KB_002_051_GB_3K
4 Dover sole fillets (200 g each)
50 g spring onions, sliced
1 tomato, skinned and diced
12–16 raw tiger prawns, peeled
12 slices smoked salmon
40 g butter or herb flavoured
4 wooden kebab skewers,
46
29.04.2005
9:59 Uhr
Fillet of sole in a prawn sauce
Ingredients:
1 tbsp lemon juice
Salt and pepper
30 g butter
30 g flour
50 ml white wine
250 ml water
50 ml cream
100 g prawns
Tiger prawn kebabs
Ingredients:
and de-veined
2 tbsp lemon juice
12–16 mushrooms
butter, melted
pre-soaked in water
Seite 46
Serves 4
Method:
1. Drizzle the fish with lemon juice, season and place
in a suitable dish. Beat the flour into the butter
and dot over the fish. Mix the wine, water, cream,
prawns, spring onions and tomatoes. Cover and cook
for 8–10 minutes at 800/900 W.
2. Remove the fish and beat the sauce until smooth.
Season with salt, pepper and a pinch of sugar.
Pour the sauce over the fish and serve.
Setting:
Microwave
Power level:
800/900 W
Position:
Turntable
Duration:
8–10 minutes
Serves 4
Method:
1. Drizzle the prawns with lemon juice. Wipe the
mushrooms. Roll up the slices of smoked salmon.
2. Skewer the prawns, mushrooms and smoked salmon
rolls. Brush with the melted butter. Place the kebabs
on the rack over the glass tray, and grill.
Setting:
Microwave/grill
Power level:
150 W/grill
Position:
Rack
Duration:
Approx. 6 minutes each side
+ 3 minutes pre-heating
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