Panasonic Dimension4 NN-C988W - Page 47

47
Cooking Guide
Fish and Shellfish
Seafood Marinara
Serves: 4
Ingredients:
250 g scallops 250 g
250 g prawns, shelled and 250 g
deveined
1 squid, (approx. 275 g) 1
cleaned and sliced
2 tablespoons butter 30 ml
1 clove garlic, crushed 1
2 tomatoes, peeled and 2
chopped
1 tablespoon tomato paste 15 ml
1
/
4
cup white wine 60 ml
1 teaspoon basil 5 ml
pepper
chopped parsley
Method:
Place cleaned seafood into a 2-litre dish. Set aside.
Place butter and garlic in a 1-litre dish. Cook on
HIGH for 1 minute. Add remaining ingredients
except seafood to dish and cook on HIGH for 5
minutes. Puree tomato mixture in a blender or food
processor and pour over seafood. Cook on
MEDIUM-HIGH for 5 to 7 minutes. Stand for 5
minutes. Serve with pasta or salad.
Golden Wrapped Fish
Serves: 4
Ingredients:
4 white fish fillets (500 g) 4
2 tablespoons butter 30 ml
4 shallots (spring onions), 4
finely sliced
150 g mushrooms, finely 150 ml
sliced
salt and pepper
4 sheets ready rolled 4
puff pastry
1 beaten egg yolk 1
for glazing
sesame seeds
Method:
Pat dry fillets with paper towel. Melt butter in a 2-litre
casserole dish on HIGH for 1 minute. Add shallots
and mushrooms and cook on HIGH for 1 to 2
minutes. Season with salt and pepper.
To Cook by Convection:
Preheat oven to 220°C. Lay each fillet in the centre
of each sheet of pastry. Place 1 to 2 tablespoons
(15 to 30) of the filling over the top of each fish fillet.
Fold sides of pastry to centre and press firmly
together. Brush with egg yolk and sprinkle with
sesame seeds. Make several slits in pastry and
place on a lightly greased baking tray. Cook on
220°C for 15 to 20 minutes.
C
Barbecue Fish Skewers
Makes: 24 skewers
Ingredients:
1 kg firm white fish fillets, 1 kg
cut into long thin strips
melted butter for brushing
Marinade:
1
/
4
cup lemon juice 60 ml
1 tablespoon olive oil 15 ml
2 tablespoons spring onions, chopped 30 ml
1 tablespoon finely chopped dill 15 ml
black pepper
Method:
Place fish in a large mixing bowl.
Mix all marinade ingredients until well combined.
Pour marinade over fish and chill for 2 hours only.
Preheat oven on Grill 1. Thread fish onto skewers
(similar to a snake shape). Brush the Low Rack with
melted butter. Place skewers on Low Rack. Cook
on Grill 1 for 8 to 12 minutes, turning halfway
through cooking. Serve with coconut rice.
Tip: Half freeze fish before slicing so finer strips
may be cut.
G
Seafood Marinara