- Eng-54 -
Fish Roll
Serves : 4 – 6
Ingredients:
170 g can crabmeat, drained
2 large egg whites
60 ml cream
salt and pepper
7 to 8 spinach leaves, stalks
removed
5 small, skinned and boned snapper
fillets
200 g sliced smoked salmon
Sauce:
15 g butter
15 g flour
125 ml chicken stock
125 ml cream
15 g pink peppercorns, crushed
pinch salt
Method:
Place crabmeat into a bowl. Set
aside. Beat egg whites until stiff
peaks form. Beat cream in a
separate bowl until thick. Add egg
whites, cream, salt and pepper to
crabmeat. Mix lightly. Set aside.
Place spinach in a covered bowl and
cook on 1000 W for 1 to 2 minutes.
Remove and drain. Lay a large sheet
of plastic wrap on a flat surface.
Lay fillets on wrap so they form a
rectangle. Place spinach evenly
on top of fish and then spoon crab
mixture over. Place smoked salmon
on top of crab mixture and roll on
a plate and cook on 600 W for 5 to
6 minutes. Stand for 15 minutes.
Remove wrap and slice.
Sauce:
Melt butter in a 500 ml jug on
1000 W for 30 seconds. Add
flour, stir well. Add stock stirring
continuously. Cook on 1000 W for 2
to 3 minutes, stirring halfway through
cooking. Add cream, peppercorns
and salt. Stir well. Pour sauce over
fish roll and serve with prawns and
lemon wedges.
Whole Stuffed Fish
Serves : 2
Ingredients:
500 g whole fish, cleaned and scaled
(Bream or Snapper)
30 g melted butter
Stuffing:
250 g fresh breadcrumbs
4 spring onions, sliced
5 g dried basil
juice of ½ lemon
30 g chopped parsley
freshly ground black pepper
Method:
Brush fish cavity with melted butter.
Combine remaining butter with
remaining ingredients to make
stuffing. Stuff fish cavity with mixture
and secure opening with wooden
toothpicks. Place fish in a shallow
dish. Cover and cook on 1000 W for
5 to 6 minutes. Stand covered for 5
minutes before serving.
Fish Roll
Scalloped Potatoes
Serves : 6 – 8
Ingredients:
1 kg old potatoes, peeled and thinly
sliced
30 ml water
300 ml sour cream
60 ml milk
salt and pepper
paprika
15 g snipped chives
Method:
Place potatoes and water in a 3-litre
casserole dish. Cover and cook on
800 W for 10 to 12 minutes. Drain.
In a small bowl mix together sour
cream, milk, salt and pepper. Pour
over potatoes. Sprinkle with paprika
and chives. Cook on 1000 W for 4 to
5 minutes, until thoroughly heated.
Serve hot.
Smoked Haddock
Serves : 2 – 4
Ingredients:
2 medium sized smoked haddock
fillets (approx. 500 g)
15 g butter, melted
45 ml water or milk
freshly ground black pepper
Method:
Place all ingredients in a 3-litre
casserole dish. Cover and cook on
800 W for 6 to 8 minutes, or until
cooked and fish flakes when tested
with a fork.
European Recipes
To Next Page
