59
FISH
Ingredients
4 tbsp natural low fat yogurt
2 tbsp sun-dried tomato pesto
2 tbsp chopped fresh parsley or dill
2 x 175g (6 oz) cod or haddock fillets,
skinned
Sun Dried Tomato Fish Bake Serves 2
Oven Accessory: glass turntable + metal tray + high wire rack
1. Mix the yoghurt, pesto and 1 tablespoon of the parsley or dill and season well.
2. Place fish fillets on metal tray on high wire rack and pour over the yoghurt sauce.
3. Cook on Combination: GRILL 2 + MEDIUM power for 8-9 mins.
4. Sprinkle the remaining parsley or dill over the dish and serve with salad and crusty bread.
Ingredients
50 g (2 oz) long grain rice
300 ml (
1
/
2
pt) boiling water
1 onion, finely chopped
50 g (2 oz) mushrooms, chopped
25 g (1 oz) butter
salt and pepper
175 g (6 oz) salmon tail
30 ml (2 tbsp) white wine
375 g (13 oz) ready made puff pastry
2 hardboiled eggs, chopped
beaten egg to glaze
To Serve:
150 ml (
1
/
4
pt) carton soured cream
15 ml (1 tbsp) fresh chopped parsley
Coubliac Serves 4
Dish: baking sheet (round) Oven Accessory: glass turntable + metal tray
1. Place rice and water in a large casserole, cover and cook on HIGH power for 10 mins. or
until just cooked. Drain.
2. Place the onion, mushrooms and butter in a small bowl, cover and cook on HIGH power for
3 mins. or until just softened. Season.
3. Place salmon in a shallow dish, sprinkle with wine and cook covered on HIGH power for
2 mins. (or AUTO PROGRAM FISH). Cool and flake.
4. Preheat oven on CONVECTION 210°C.
5. Roll pastry to a rectangle approx. 25 x 30 cm (10 x 12"). Trim and reserve trimmings.
Combine all ingredients together. Spread down one side of pastry rectangle leaving 1.5 cm
(
1
/
2
") around the edge. Brush the edges with beaten egg and fold pastry over. Seal. Brush top
with egg and use the trimmings to decorate. Carefully lift onto a baking sheet and chill for 20
mins. Cook on Combination: CONVECTION 220˚C + SIMMER power for 20-25 mins. or
until golden brown. Serve hot with soured cream combined with chopped parsley.
I
ngredients
450 g (1 lb) smoked haddock
30 ml (2 tbsp) lemon juice
1 large onion, sliced
15 ml (1 tbsp) oil
40 g (1
1
/
2
oz) butter
40 g (1
1
/
2
oz) flour
3 ml (
1
/
2
tsp) mustard
600 ml (1 pt) milk
salt and pepper
100 g (4 oz) Red Leicester cheese
600 g (1
1
/
4
lb) cooked jacket potatoes, sliced
75 g (3 oz) wholemeal breadcrumbs
Family Fish Pie Serves 4
Dish: large casserole Oven Accessory: glass turntable + metal tray
1. Arrange fish in a shallow dish. Add lemon juice, cover and cook on HIGH power for 3 mins.
or until it flakes easily.
2. Place onion and oil in a bowl. Cover and cook on HIGH power for 3 mins. or until the onion
is soft.
3. Melt the butter on HIGH power for 30 secs. Stir in the flour and mustard and cook for a
further 15 secs. Add milk and seasoning, gradually stir to a smooth paste. Cook on HIGH
power for 5 mins. 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.
4. Flake the fish and arrange in a serving dish. Add onions and place the sliced potatoes on
top.
5. Pour over the cheese sauce. Sprinkle with breadcrumbs and remaining cheese.
6. Cook on Combination: CONVECTION 190°C + SIMMER power for 15-20 mins. or until
golden brown and piping hot.
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