Sharp R-652M - Recipes; Poached Salmon with Mustard Sauce; Trout with Orange & Almonds; Fish Pie

32
RECIPES
POACHED SALMON WITH MUSTARD
SAUCE
Serves 4
Preparation time - 5 - 6 minutes
4 salmon steaks (approx. 175g (6oz) each)
45ml (3tbsp) dry white wine
300ml (1/2 pint) mustard sauce (See Page 38)
sprig of fresh rosemary to garnish
1 Place the salmon steaks in a large flan dish,
pierce in several places and add the wine. Cover
and cook on 70P (MEDIUM HIGH) for 8 minutes.
Allow to stand whilst preparing the sauce.
2 Place the salmon steaks in a warm serving dish,
reheat on 70P (MEDIUM HIGH) for 2 minutes.
Serve the sauce separately.
Garnish with a sprig of fresh rosemary.
TROUT WITH ORANGE & ALMONDS
Serves 2
Preparation time - 6 minutes
2 medium trout (approx, 225g (8oz) each)
salt and pepper to taste
juice and rind of one orange
50g (2oz) flaked almonds
slices of orange to garnish
1 Wash the trout. Discard heads and tails and pat
dry. Place in a large flan dish, pierce in several
places. Season. Pour over the orange juice.
Sprinkle with the rind and flaked almonds 2
minutes before the end of the cooking sequence.
2 Place on the rack, cook on 50P (MED) for 5
minutes, and then DUAL GRILL 50P (MED) for
2-4 minutes.
Garnish with slices of orange.
FISH PIE
Serves 4
Preparation time - 18 minutes
700g (1
1
/
2
lb) potatoes, peeled and chopped
75ml (5tbsp) water
25g (1oz) butter
30ml (2tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (
1
/
2
pint) parsley sauce (See Page 38)
25g (1oz) cheese, grated
1 Place potatoes in a bowl, add 75ml (5tbsp)
water. Cover and cook on 100P (HIGH) for
12-13 minutes, until soft enough to mash.
Mash with butter, milk and seasoning.
2 Place fish in a flan dish in a single layer, cover
and cook on 100P (HIGH) for 6-7 minutes. Flake
the fish and mix with the parsley sauce. Pour into
a flan or casserole dish. Spread the potatoes on
top and sprinkle with the grated cheese.
3 Cook on DUAL GRILL 50P (MEDIUM) for 10
minutes, until the cheese has melted.
PAELLA
Serves 4
Preparation time - 5 - 6 minutes
200g (7oz) white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml (
1
/
2
tsp) turmeric
salt to taste
1 red pepper, seeded and sliced
100g (4oz) prawns, cooked
100g (4oz) peas
100g (4oz) cockles, cooked
100g (4oz) mussels, cooked
100g (4oz) baby corn
225g (8oz) chicken, cooked and chopped
1 Place the rice in a large bowl, add the stock,
turmeric and salt. Cook on 70P (MEDIUM HIGH)
for 14-15 minutes, until the rice is tender, stir 2-3
times during cooking. Drain.
2 Stir in red pepper, prawns, peas, cockles,
mussels, baby corn and chicken. Cook on 100P
(HIGH) for 8 minutes, stirring after 4 minutes.
An excellent party or supper dish.