Panasonic Dimension4 NN-C988W - Page 46

46
Cooking Guide
Fish and Shellfish
Cheesy Lobster Mornay
Serves: 2
Ingredients:
3 tablespoons butter 45 ml
3 tablespoons flour 45 ml
1 cup milk 250 ml
1
/
2
cup grated cheese 125 ml
1 cooked lobster 1
juice of
1
/
2
lemon
pinch of paprika
2 tablespoons grated cheese, extra 30 ml
Method:
Melt butter on HIGH for 30 seconds in a 4-cup
(1 litre) jug. Add flour, stir and cook on HIGH for 20
to 30 seconds, stirring halfway through cooking. Add
milk gradually. Stir well. Cook on HIGH for 2
minutes, stirring halfway through cooking. Add
cheese and mix well. Cut lobster in half lengthwise.
Discard all inedible parts. Sprinkle each half of
lobster with lemon juice. Preheat oven on Grill 1.
Spoon cheese sauce over lobster. Sprinkle with
extra cheese and paprika. Place lobster halves on a
grill tray. Cook on Grill 1 for 5 to 6 minutes. Serve
with lemon slices and parsley.
G
Lemon Pepper Fish
Serves: 2
Ingredients:
300 g fish fillets 300 g
1
/
4
cup lemon juice 60 ml
1 teaspoon cracked black 5 ml
(ground) pepper
Method:
In a 1 litre dish place all ingredients. Set on
MEDIUM for 3 to 5 minutes. Set TIMER 3 minutes.
R
Cheesy Lobster Mornay
Salmon Pâté
Serves: 2
1
/
2
cups (625 ml)
Ingredients:
1 tablespoon butter or margarine 15 ml
3 cup shallots (spring onions), 3
sliced
1 tablespoon plain flour 15 ml
1 teaspoon prepared mustard 5 ml
salt and pepper
1
/
2
cup sour cream 125 ml
1
/
4
cup mayonnaise 60 ml
1
/
4
cup white wine 60 ml
1 tablespoon lemon, drained 1 can (440g)
and bones removed
1 tablespoon gelatine 15 ml
1
/
4
cup water 60 ml
Method:
Place butter or margarine and shallots (spring
onions) in a 1-litre casserole dish. Cook on HIGH for
2 to 3 minutes. Add flour, mustard, salt and pepper.
Stir and cook on HIGH for 1 minute. Stir in sour
cream, mayonnaise, wine, lemon juice and salmon.
Purée mixture in a blender or food processor.
Place gelatine and water in small dish and cook on
HIGH for 20 to 30 seconds. Allow mixture to cool
slightly. Stir into salmon mixture. Pour into a 2
1
/
2
cup
(625 ml) mould and refrigerate until set.