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PORTUGUÊS
263
Suíça
FILETES DE PEIXE COM MOLHO DE
QUEIJO
Fischfilet mit Käsesauce
Tempo de cozedura total: aprox. 26 minutos
Utensílios: tigela com tampa (capacidade 1 l)
forma de empadão redonda rasa
(25 cm diam.)
Ingredientes
4 filetes de peixe (aprox. 800 g)
(p. ex. pescada, solha ou bacalhau)
2 c/ sopa sumo de limão
sal
1 c/ sopa manteiga ou margarina
1 cebola (50 g), picada finamente
1 c/ sopa farinha (20 g)
100 ml vinho branco
1 c/ chá óleo vegetal para untar a forma
100 g queijo Emmental ralado
2 c/ sopa salsa picada
1. Lave os filetes, seque-os levemente e regue com
sumo de limão. Deixe repousar cerca de 15
minutos no frigorífico, seque-os de novo e
tempere com sal.
2. Espalhe a manteiga no fundo da tigela. Adicione
a cebola picada, tape e deixe estufar.
1-2 Mn. 800W
3. Polvilhe a cebola com a farinha e mexa. Junte o
vinho branco e mexa.
4. Coloque os filetes na forma previamente untada.
Regue os filetes com o molho e polvilhe com o
queijo. Coloque no orato giratório e cozinhe com
o programa automático AC-5. Deixe os filetes
de peixe repousar durante cerca de 2 minutos
depois de cozinhar. Decore com salsa picada e
sirva.
França
FILETES DE BACALHAU À PROVENÇAL
Tempo de cozedura total: aprox. 29-32 minutos
Utensílios: forma de empadão rasa
Ingredientes
15-20 g manteiga
75 g cogumelos, laminados
40-50 g cebolinho
1 dente alho (esmagado)
600 g tomates enlatados, bem escorridos (825 g)
1 c/ chá sumo de limão
1
1/2 c/ sopa molho de tomate
1/2-1 c/ chá manjericão seco
sal e pimenta
600 g filetes de bacalhau
1. Misture a manteiga, os cogumelos, as cebolas e o
alho na forma de empadão e deixe cozinhar.
3 Mn. 800W.
2. Faça o molho, misturando os tomates, o sumo de
limão, o molho de tomate, o manjericão, o sal e a
pimenta.
3. Coloque o peixe por cima dos legumes e cubra com
o molho e com alguns legumes.
26-29 Mn. 560W
PRATOS PRINCIPAIS
Alemanha
ALMÔNDEGAS
Frikadellen
Tempo de cozedura total: 16-21 minutos
Ingredientes
400 g carne picada (
1/2 porco, 1/2 vaca)
4 c/ sopa farinha para panar
1 c/ sopa espessante
50 ml leite
50 ml água
1 ovo
50 g cebola, picada
1 c/ chá mostarda
sal, pimenta, colorau
1. Prepare uma massa uniforme de carne picada
com todos os ingredientes. Deixe-a repousar 5-
10 minutos no frigorífico.
2. Em seguida, forme cerca de 8 almôndegas rasas
de tamanho igual.
Coloque as almôndegas no prato giratório e
deixe cozinhar.
9-12 Mn. 400W
3. Vire as almôndegas.
7-9 Mn. (grill superior e inferior)
13. R-671 Portuguese Cookbook 14/12/2001 8:54 Page 263
265


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