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136
Lonchas de Ternera a la Zürich
1. Cortar la ternera en tiras.
2. Engrasar el recipiente con la mantequilla.
Poner la carne y la cebolla en el recipiente,
tapar y cocinar. Remover una vez durante la
cocción.
6-9 min. 900 W
3. adir el vino blanco, el espesante para
salsas y la nata, remover, tapar y seguir
cocinando. Remover de vez en cuando.
3-5 min. 900 W
4. Remover la mezcla desps de cocinar, dejar
reposar durante 5 min. aprox. Adornar con
perejil.
Utensilios: Fuente con tapa (volumen 2 l)
600 g de filet de ternera
10 g de mantequilla o margarina
50 g cebolla, bien picada
100 ml de vino blacno
espesante para salsas para aprox.
l de salsa
300 ml de nata
1 CuSop de perejil, picado
Filetes de lenguado
1. Lavar y secar cuidadosamente losletes de
lenguado. Quitar las espinas.
2. Cortar el lin y los tomates en rodajas finas.
3. Engrasar la fuente con mantequilla. Colocar
los letes de pescado en la fuente y rociarlos
con aceite vegetal.
4. Espolvorear perejil sobre el pescado, colocar
las rodajas de tomate por encima y sazonar.
Colocar las rodajas de limón sobre los
tomates y verter el vino blanco por encima.
5. Poner pequas porciones de mantequilla
sobre el limón, cubrir y cocinar.
11-13 min. 630 W
Después de cocinar, dejar reposar durante
2 min. aprox.
Utensilios: Fuente ovalada poco profunda con
film adherente apto para
microondas (aprox. 26 cm de
alargo)
400 g de filetes de lenguado
1 lin entero
150 g tomates
10 g de mantequilla
1 CuSop de aceite vegetal
1 CuSop de perejil, picado
sal, pimienta
4 CuSop de vino blanco
20 g de mantequilla o margarina
Truchas almendradas
1. Lavar las truchas, secarlas cuidadosa-mente
y rociarlas con el zumo de lin. Sazonar el
pescado interior y exterior-mente y dejarlo
reposar durante 15 min.
2. Derretir la mantequilla.
1 min. 900 W
3. Secar cuidadosamente el pescado y untarlo
con la mantequilla; pasarlo por la harina.
4. Untar la fuente, poner las truchas y cocinar
en el nivel inferior. Transcurridos dos tercios
del tiempo indicado se les da vuelta y
cubri con las almendra.
15-18 min. Dual Grill (450 W)
Después de cocinar, dejar reposar durante
2 min. aprox.
Utensilios: Fuente llana ovalada (unos 32 cm
de longitud)
4 truchas (200 g c/u) listas para su
preparación
zumo de un limón
sal
30 g de mantequilla o margarina
50 g de harina
10 g de mantequilla o margarina para
untar la fuente
50 g almendras en laminitas
136


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