Operation Manual

Pikeperch with herbs
Serves 4
Ingredients
800 g pikeperch fillets
Juice of one lemon
1 bunch of parsley
1 bunch of chives
1 bunch of dill
1 bunch of lemon balm mint
Salt
50 g butter
Method
Rinse the fish, pat dry and drizzle with a
little lemon juice. Leave to stand for
about 10 minutes. Wash the herbs,
finely chop them and mix well. Arrange
in the bottom of a shallow ovenproof
dish.
Season the fish with salt and arrange
them, overlapping each other on top of
the herbs. Drizzle with the remaining
lemon juice, dot with butter and bake.
Settings
Oven function Moisture plus d
Number/type of
bursts of steam
2
Temperature 160–180 °C
Amount of water approx. 200 ml
Shelf level 2
1st burst of steam 5 minutes after
starting the
programme
2nd burst of
steam
After another
10 minutes
Duration 35–45 minutes
Recipes
153