80
Fish
ingredients Coconut fi sh curry
approx 28 min
SERVES 4 - 5
1 onion,
1 red pepper,
200 ml coconut milk,
1 tomato,
1 tbsp curry paste,
juice of ½ lemon,
600
g
coley or pollock,
salt and pepper.
Dish: 1 Pyrex® dish
(22 cm diameter)
Sweat the chopped onion with the cubed pepper in the dish, covered,
for 4-5 mins on HIGH power. Add the coconut milk, the peeled and
chopped tomato, the curry paste and lemon juice; Cook on HIGH
power for 3 mins. before adding the fi sh cut into cubes. Cover and
cook on HIGH power for 6 -7 mins, stirring halfway through cooking
time. Season to taste before serving. If you use 4 frozen fi sh fi llets,
cook approx. 13 mins. on HIGH power, turning halfway through cook-
ing time.
ingredients
Seafood bake
approx 25 min
SERVES 4
500
g
frozen mixed seafood,
3 shallots,
1 carrot,
150
g
mushrooms,
30
g
butter,
3 tbsp fl our,
250 ml milk,
1 tbsp fruity white wine,
1 tbsp chopped dill,
salt and pepper.
30
g
grated emmental,
Dish: 1 bowl + 1 small
shallow dish
(24 cm diameter)
Defrost the seafood for approx. 6 min on MEDIUM power, stirring sev-
eral times. Drain and keep the liquid, adding 250 ml milk to it. Chop
the shallots, the carrot and the mushrooms and cook this mixture in
a bowl, covered, with 30
g
of butter for 4 mins on HIGH power. Add
3 tbsp of fl our, stir and cook again for 1 min on HIGH power then add
the milk and juice from the seafood. Cook this sauce for 5-6 min on
HIGH power, stirring halfway (if the sauce isn’t thick enough, you can
add some sauce thickener mixed with white wine). Add 1 tbsp wine
and the dill, check the seasoning once you’ve added the seafood.
Pour into the baking dish. Sprinkle with grated cheese, place on wire
rack and cook 6 mins. on COMBINATION Grill 1 + MEDIUM power
then 4-5 mins. on Grill 1.
ingredients
Tilapia
with
saffron
approx 20 min
SERVES 4
2 shallots,
1 red pepper,
2 tbsp olive oil,
juice of ½ lemon,
½ glass of white wine,
600
g
Tilapia or Nile Perch fi llets,
a few threads of saffron.
100 ml single cream,
Dish: 1 Pyrex® dish
(27 cm diameter) + 1 bowl
Cook the chopped shallots and pepper in a bowl with olive oil,
covered, on HIGH power for 4 mins. Spread out a bed of pepper and
shallots in the dish and place the 4 fi llets on this, then pour over the
lemon juice and white wine. Cover with cling fi lm and cook for 8 to
10 mins on MEDIUM power, (if you use frozen fi llets, cook for 11-12
mins on HIGH power). Remove the fi sh pieces and set aside. Add the
saffron and cream to the dish and reduce by cooking, uncovered, for
3-4 mins on HIGH power. Check the seasoning before returning the
fi sh to the sauce and serving with rice or baked fennel.
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