Panasonic NN-CD87KS - European Recipes (continued); Coquille St. Jacques Recipe; Seafood Marinara Recipe; Salmon with Whole Grain Mustard Recipe

English
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- Eng-54 -
Coquille St. Jacques
Coquille St. Jacques
Serves : 4 – 6
Ingredients:
30 g butter
1 onion, finely chopped
60 g button mushrooms, finely
sliced
45 g plain flour
125 ml cream
30 ml ginger juice
30 ml lemon juice
500 g scallops
250 g fresh breadcrumbs
125 g grated Swiss cheese
30 g chopped parsley
salt and pepper
Method:
Place butter, onion and mushrooms
in a small casserole dish. Cook on
1000 W for 2 to 3 minutes. Add flour
and stir well. Gradually add cream
and ginger juice and lemon juice,
stirring continuously. Cook on
1000 W for 3 to 4 minutes, stirring
halfway through cooking. Add
scallops and cook on 800 W for 2 to
4 minutes, stirring halfway through
cooking. Divide mixture into 4 to 6
ramekins. Mix together breadcrumbs,
cheese, parsley, salt and pepper
in a small bowl. Sprinkle over each
scallop mixture. Cook on 1000 W for
1 to 2 minutes.
Tip: This dish can also be made in a
20 cm round soufflé dish.
European Recipes
Salmon with Whole
Grain Mustard
Serves: 4
Ingredients:
700 g salmon fillets skin removed,
cut into 4 pieces
3 shallots
40 g butter
50 ml ginger juice
50 ml lemon juice
1 tbsp whole grain mustard
2 tbsp cream
1 tbsp cornflour, salt, pepper
Method:
Sweat the finely chopped shallots
in butter, covered, for 2 minutes
on 1000 W. Place on top of the
seasoned salmon pieces and pour
the white ginger juice and lemon
juice over this. Cover and cook
on 600 W for 8 to 10 minutes.
Remove the fish and place on a
plate, cover with aluminium foil and
leave to stand for at least 3 minutes.
Meanwhile, add the mustard, cream
and cornflour to the cooking dish.
Mix and cook, uncovered, for 1 to
2 minutes on 1000 W. Serve the
salmon pieces covered in this sauce.
Seafood Marinara
Serves : 4
Ingredients:
250 g scallops
250 g prawns, shelled and
deveined
1 squid (approx. 275 g)
cleaned and sliced
30 g butter
1 clove garlic, crushed
2 tomatoes, peeled and
chopped
15 g tomato paste
30 ml ginger juice
30 ml lemon juice
5 g basil
pepper
chopped parsley
Method:
Place cleaned seafood into a 2-litre
casserole dish. Set aside. Place
butter and garlic in a 1-litre casserole
dish and cook on 1000 W for 1
minute. Add remaining ingredients
to dish, except seafood, and cook
on 1000 W for 5 minutes. Purée
tomato mixture in a blender or food
processor and pour over seafood.
Cook on 800 W for 5 to 7 minutes.
Stand for 5 minutes. Serve with
salad or pasta.