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– 71 –
Fish and Shell¿ sh
S
ALMON WITH
H
OLLANDAISE
S
AUCE
Serves: 4
Ingredients:
4 salmon ¿ llets or steaks
each 100 to 150
g
30 ml white wine
Sauce
3 egg yolks
30 ml white wine vinegar
150
g
chilled, unsalted butter,
cut into cubes
pepper
Method:
1. Place salmon in dish with wine. Place on base
of oven, cover and cook on 600 W for 8 minutes.
Leave to stand and make sauce.
2. Place egg yolks and vinegar in a jug. Beat well.
Drop cubes of butter on top. Place jug on base of
oven and cook on 1000 W for 30 seconds. Whisk.
Cook on 1000 W for 10 seconds. Whisk again
and cook on 1000 W for 10 seconds.Repeat 10
seconds stages until sauce is thick and creamy.
3. Season and serve immediately with the salmon.
NOTE
: This sauce must not boil or the eggs will
curdle.
S
ALMON WITH
M
ANGO
S
ALSA
Serves: 4
Ingredients:
4 salmon ¿ llets, each 100 to 150
g
50
g
butter
Marinade:
45 ml white wine
1 garlic clove, crushed
2.5 cm fresh root ginger, ¿ nely grated
Mango Salsa:
2 red chillies, seeds removed,
thinly sliced
100
g
peeled, cooked prawns
4 spring onions, thinly sliced
1 small garlic clove, ¿ nely chopped
1 ripe but ¿ rm avocado, peeled and
chopped
½ ripe mango, peeled and chopped
1 lime, juice of
Method:
1. Mix the marinade ingredients together. Pour
marinade over salmon in dish and leave to
marinate for 2 to 3 hours in the fridge.
2. Mix all the salsa ingredients together and chill in
fridge.
3. Place the salmon in the glass dish directly on
base of oven. Fill water tank. Cook salmon on
Steam 1 for 15 minutes. Serve salmon with the
salsa.
B
UTTERED
S
ALMON
S
TEAMED WITH
V
EGETA-
BLES IN
P
APER
W
RAP
Serves: 2
Ingredients:
2 fresh salmon slices
(approximately 80g each)
40
g
cabbage
30
g
enoki mushroom
10
g
Chinese chives
20
g
butter
2 sheets baking paper (30 x 30 cm)
A:
2 tablespoon miso
2 teaspoon cooking wine
2 teaspoon castor sugar
1 teaspoon sweet cooking sake
½ teaspoon vegetable oil
moderate stock powder
Method:
1. Prepare A for use as sauce.
2. Remove big ¿ shbone from salmon, cut each
piece into 4-5 equal parts. Use 1 tablespoon of
sauce from 1 to stir well.
3. Cut cabbage into shreds of 1 cm wide, cut enoki
mushroom in half. Cut Chinese chives into 4 cm
long pieces. Stir the vegetables with 1 tablespoon
of sauce well.
4. Place salmon meat separately on the 2 sheets
of baking paper, with ¿ sh skin facing upwards,
and then place 2 equal parts of 3 around each.
Sprinkle on the rest of the sauce, place in 2 equal
parts of butter and then wrap up.
Pour water into the tank before cooking.
5. Place onto the grill tray in higher shelf position.
Select steam 1 for 2-3 minutes and then select
300 W + steam for 3 minutes. Finally, select
800 W for 4-4½ minutes.
Buttered Salmon Steamed with
Vegetables in Paper Wrap
F0003BH70QP_CB.indd 71F0003BH70QP_CB.indd 71 2014/7/9 13:33:462014/7/9 13:33:46
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