46
RECIPES
Serves 4
450g white fish fillets (Cod or Haddock)
50g butter
275g courgettes, sliced
100g mushrooms, sliced
450ml (
3
/4 pint) white sauce (see tip, page 60)
2.5ml (
1
/2 tsp) dried tarragon (see tip, page 54)
2.5ml (
1
/2 tsp) dried basil (see tip, page 54)
10ml (2 tsp) English mustard powder
TOPPING:
900g potato, peeled and quartered
300ml (
1
/2 pint) water
100g margarine
60ml (4 tbsp) milk
salt and pepper to taste
100g cheddar cheese, grated
1Arrange fish in a single layer in a flan dish.
Cover and cook on 100% for 7 minutes.
2Place butter, courgettes and mushrooms in a 2.5 litre
(approx. 4 pint) casserole dish. Cover and cook on
100% for 3 minutes.
3Break the fish into flakes and add to the vegetables.
4 Stir herbs and mustard powder into the sauce.
5Add to fish mixture.
6 Place the potatoes into a bowl with 300ml (
1
/
2 pint)
water and cook on 100% for 20 minutes, stirring twice.
7Drain the potatoes and mash with butter, milk and
seasoning.
8 Spread over the fish mixture and sprinkle with the
cheese.
9Place on the low rack and cook on DUAL - 1, 200°C,
30% for 35 minutes.
FISH PIE
Serves 4
5ml (1 tsp) green peppercorns, crushed
15ml (1 tbsp) fresh tarragon
2.5ml (
1
/2
tsp) salt
4 fresh tuna steaks (approx. 200g each)
juice and grated rind of 2 medium oranges
olive oil to sprinkle
15ml (1 tbsp) cornflour mixed with
15ml (1 tbsp) water
1Mix together peppercorns, tarragon and salt. Rub
evenly onto the steaks and arrange in a flan dish, add
orange juice and rind. Sprinkle generously with oil.
Marinade in fridge for 2 - 3 hours.
2 Remove fish from the marinade and place in a flan dish.
3Place on the low rack and cook on DUAL - 2, 70% for
10 minutes.
4 Stir cornflour mixture into marinade. Heat on 100%
for 4 minutes until thickened, stir after 2 minutes.
5 Return the fish steaks to the sauce and heat on 70%
for 3 - 4 minutes.
Serve with new potatoes and fresh vegetables.
GRILLED TUNA STEAK WITH ORANGE
Serves 2 - 4
4 wooden skewers (see tip, page 52)
2 courgettes, cut into 8 chunks
4 medium mushrooms, stalks removed
450g firm fleshed fish skinned and cut
into 16 cubes
4 slices of orange
2 firm medium tomatoes, halved
5ml (1 tsp) fresh dill, chopped
50g butter
1 Thread pieces of courgette, mushroom, fish, orange
and tomato onto each skewer in a regular sequence.
Leave no wood exposed.
2Heat the dill and butter in a small bowl on 100% for
30 seconds. Brush kebabs with the dill butter, place in
a flan dish on the low rack.
3 Cook on DUAL - 2, 50% for 18 minutes. Turn over
and rearrange the kebabs every 6 minutes.
FISH KEBABS
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