Panasonic NN-DF386M - Page 84

82
Fish
ingredients Prawn risotto
approx 24 min
SERVES 4
1 onion, fi nely chopped,
1 garlic clove, crushed,
25
g
butter,
225
g
brown cap
mushrooms, quartered,
225
g
Arborio (risotto) rice,
juice and rind of 1 lemon,
3ml (½ tsp) saffron strands,
crushed,
300 ml hot vegetable stock,
300 ml white wine
100
g
frozen peas,
300
g
cooked pealed prawns,
30 ml (2 tbsp) fi nely chopped chives
Dish: large bowl
Put the onion, garlic, butter and mushrooms in a large bowl. Place
on the ceramic plate and cook on HIGH power for 5 mins. Add rice,
juice and rind of the lemon, saffron, stock and wine to the mushroom
mixture. Cover and cook on HIGH power for 8 mins. Stir risotto. Add
peas, re-cover and cook on HIGH power for 4 mins. Add the prawns
and chives and cook on MEDIUM power for 3-4 mins. Leave to stand
for 2-3 mins and serve.
ingredients Sun dried tomato fi sh bake
approx 6 min
SERVES 2
60 ml (4tbsp) natural low fat
yoghurt,
30 ml (2 tbsp) sun-dried
tomato pesto
30 ml (2 tbsp) chopped fresh
parsley or dill,
2 x 175
g
cod or haddock
fi llets, skinned
Dish: small shallow
Pyrex® dish
Mix the yoghurt, pesto and 1 tbsp of parsley or dill and season well.
Place fi sh fi llets in a Pyrex® dish and pour over the yoghurt sauce.
Place on wire rack and cook on GRILL 1 + MEDIUM power for 5-6
mins.
Sprinkle the remaining parsley or dill over the dish and serve with
salad and crusty bread.
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