Fish Gratin

Boil long-grain rice and salted water on 3 or automatic heat 12, then cook with lid closed for 25 min on 0.

Clean vegetables, cut into 4 cm long narrow strips and steam in oil for 5 min on 1 or automatic heat 5 to 6 until soft, season with salt and pepper.

Beat egg yolks with clear soup, juice of one lemon, wine and saffron in a saucepan with a mixer on 2 or automatic heat 6 to 7 until creamy. Gradually fold in butter in cubes, season vigorously with salt and freshly ground pepper.

Form long-grain rice into four small ramekins (or one large one), spread vegetables evenly on top. Season fish with salt, season with pepper, place on top and cover with sauce. Bake in oven.

Circuit: 200 to 220 , 2nd slide bar v. U.

180 to 200 , convection oven 30 to 35 min.

Then garnish with dill.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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