Bauknecht BLPM 8110/PT Kochbuch PDF herunterladen (Seite 23)

21

HAZELNUT CRUST FISH

Serves 4

Brieﬂ y blitz the white bread and hazelnuts

separately in a food processor. Chop the basil,

parsley, dill and garlic with a knife. Combine

the ingredients, add three tablespoons of

olive oil and season with salt and pepper. Mix

together well with the aid of a spatula. Dip

the ﬁ sh ﬁ llets in the hazelnut crumb coating,

pressing lightly down with your hands to

ensure the crumbs coat the ﬁ llets well. Lay the

ﬁ sh ﬁ llets on the drip tray lined with baking

paper. Drizzle with extra virgin olive oil and

cook using the dedicated function.

Select “FISH” from the “RECIPES” menu then

the “HAZELNUT CRUST FISH” recipe and

conﬁ rm.

Notes:

__________________________________________

Preparation: 30 min

Cooking time*: 15-30 min

Recommended equipment:

drip tray or baking tray supplied

Tips and variations:

• For the crust, you can use almonds

instead of hazelnuts if you prefer

• the ﬁ sh ﬁ llets in crust can be served

with steamed potatoes and fresh

chopped tomatoes with fresh basil

• also excellent served with aromatic

seasonal salad leaves

21

FISH

600 g of white ﬁ sh ﬁ llets (cod, hake, sea bass)

100 g of white bread

80 g of hazelnuts or almonds

5 g of fresh basil

5 g of parsley

dill

garlic

salt, pepper

extra virgin olive oil

*Optimal cooking times will automatically be

determined by the selected function

(Auto Sensor RECIPES)

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