User Manual

Fish 73
Ocean perch ragout with fennel and orange fillets [Index: ]
MCRC00901953_BO_Fenchel_Goldbarsch_Ragout-007_F39MCRC00915529_SE_Fenchel_Goldbarsch_Ragout-012MCRC00903234_NF_Fenchel_Goldbarsch_Ragout-012_RZ1FishSaltwater fishPreparation methodsMicrowaveRecipe categoriesFish
For 4 servings
Large glass dish with lid
RAGOUT:
2 small fennel bulbs, 200 g each
150 ml vegetable stock
60 g butter
2 oranges
750 g ocean perch fillet
Salt
Black pepper, freshly ground
Sugar
2 tbsp dill, freshly chopped
Per serving
286 kcal, 9 g carbs, 11 g fat, 37 g protein, 0,7 BU
PREPARATION
1. Wash the fennel. Cut off the green fronds and put to one side. Slice the fennel into fine strips. Add
with the vegetable stock, butter, salt, pepper and sugar to a glass dish, cover with the lid and cook as
indicated.
Glass dish with lid on the wire rack, level 1Microwave1000 wattsfalseCooking time8-9 minutes8
2. Peel the oranges with a knife so that the pith is also removed. Cut the fruit into quarters and slice
crossways.
3. Rinse the fish briefly under cold water, pat dry with kitchen towel and cut the fillets into pieces
3 cm in size.
4. Add the fish to the fennel in the dish, cover with the lid and cook as indicated.
Glass dish with lid on the wire rack, level 1Microwave1000 wattsfalseCooking time10-12 minutes10
5. Add the oranges, dill and chopped fennel fronds, mix in carefully and season the ragout again.
Setting procedure:
Microwave 1000 watts
Fennel: 8-9 minutes
Fish: 10-12 minutes