50
Fish
Arranging
Thin llets of sh i.e. plaice, should be rolled
up prior to cooking to avoid overcooking on
the thinner outside edge and tail.
Fish steaks should be arranged in a circle,
thicker part to the outside. Cover with cling
lm or lid.
Liquid
Fresh sh should always be sprinkled with
30 ml (2 tbsp) of water, lemon juice or white
wine.
When cooking frozen sh, add liquid as
above for even cooking. Do not sprinkle salt
onto sh before cooking as this may make
the sh dry.
Noise
During cooking, popping sounds may be
heard. This is due to moisture trapped
between the esh, particularly with oily sh
such as salmon and mackerel.
This can be minimised when cooking the
sh if the skin and esh is pierced several
times with a cocktail stick.
1. Melt the butter in the casserole dish on 1000 W for
30 seconds, or until melted.
2. Stir in the garlic and onion and cook covered on 1000 W for 2
minutes.
3. Stir in the our, curry powder, lemon rind and juice and sh stock.
4. Cover and cook on 1000 W for 2-3 minutes, stirring halfway
through the cooking time.
5. Stir in the remaining ingredients except the coconut, cover and
cook on 1000 W for 4-5 minutes, or until sh akes, stirring
occasionally.
6. Break up the coconut with a fork, then stir into the curry.
1. Arrange sh in a shallow dish. Add lemon juice, cover and cook on
1000 W for 3 minutes, or until it akes easily.
2. Place onion and oil in a bowl. Cover and cook on 1000 W for 2
minutes, or until the onion is soft.
3. Melt the butter on 1000 W for 30 seconds. Stir in the our and
mustard and cook for a further 20 seconds.
4. Add milk and seasoning, gradually stirring to a smooth paste.
Cook on 1000 W for 5-6 minutes, or until the sauce is thick and
bubbling. Stir twice during cooking. Add 75 g (3 oz) of grated
cheese to the sauce and stir well.
5. Flake the sh and arrange in the serving dish. Add onions and
place the sliced potatoes on top. Pour over the cheese sauce.
Sprinkle with breadcrumbs and remaining cheese.
6. Cook on 440 W for 8-10 minutes, or until the mixture has been
completely reheated.
7. Use grill 1 and cook for a further 3-6 minutes, or until brown.
ingredients
Serves 2
25 g (1 oz) butter
1 garlic clove, crushed
1 small onion, finely chopped
15 ml (1 tbsp) plain flour
15 ml (1 tbsp) curry powder
grated rind and juice of ½
lemon
300 ml (½ pt) hot fish stock
25 g (1 oz) sultanas
10 ml (2 tsp) tomato puree
30 ml (2 tbsp) sweet chutney
450 g (1 lb) haddock, skinned
and chopped
salt and pepper
75 g (3 oz) creamed coconut
Dish: Casserole dish
(1.5 litre (3 pt)
ingredients
Serves 4
450 g (1 lb) smoked haddock
30 ml (2 tbsp) lemon juice
1 large onion, sliced
15 ml (1 tbsp) oil
40 g (1½ oz) butter
40 g (1½ oz) flour
3 ml (½ tsp) mustard
600 ml (1 pt) milk
salt and pepper
100 g (4 oz) Red Leicester
cheese
600 g (1 lb 5 oz) cooked
jacket potatoes, sliced
50 g (2 oz) wholemeal
breadcrumbs
Dish: large Casserole dish
Fish Curry
Family Fish Pie
To Next Page
Loading...
