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RECIPES
WHOLE FISH COOKED IN WHITE WINE AND THAI MARINADE
Whole fish (e.g. trout) 2, about 140g each or fillets
Dry white wine 2 Tbsp
Fresh ginger 1 small piece, chopped finely
Fresh garlic clove 1 chopped finely
Fresh lime Juice and zest from half a lime
Soy sauce 2 Tbsp
Fresh red chilli 1 chopped finely
Spring onions 1 small bunch, chopped
Lemon grass 1 stick, finely chopped
Fresh coriander 1 small bunch, finely chopped
Mix all the marinade ingredients in a large bowl and add the fish. Cover the
fish with the marinade to coat and stand in the fridge for 20 minutes before cooking.
Steam the fish in the bottom basket for about 15 minutes till the fish is fully cooked.
SALMON STEAKS WITH BASIL SAUCE AND VEGETABLE MEDLEY
Salmon steaks 4
Basil Sauce
Fresh basil leaves Large bunch, roughly chopped
Lemon juice 2 Tbsp
Olive oil 1 Tbsp
Garlic 1 clove, crushed
Parmesan 25g, grated
Pine nuts
Crème fraiche 2 Tbsp
Salt and pepper
Vegetable medley
Red pepper Half, cut into strips
Yellow pepper Half, cut into strips
Mushrooms 4-6 sliced
Baby corn 4-6 sliced lengthways
Mange tout small handfull
Asparagus tips 6
Salt and Pepper
Dry white wine
Died mixed herbs 1 tsp
Put the vegetables on a large piece of foil and add white wine, dried herbs and seasoning.
Fold the foil round the vegetables to make a parcel and put it in the bottom basket. Put the
salmon in the second basket (above the veg) and cook for 12-15 minutes. Meanwhile,
process the sauce ingredients, warm them gently in a saucepan, then serve over the salmon
and vegetables.
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