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SALMON WITH HOLLANDAISE SAUCE
Serves: 4
Ingredients:
4
salmon fillets 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.
SALMON WITH MANGO SALSA
Serves: 4
Ingredients:
4 salmon fillets, each 100 to 150 g
Marinade:
45 ml white wine
1 garlic clove, crushed
2.5 cm fresh root ginger, finely grated
Mango Salsa:
2 red chillies, seeds removed, thinly
sliced
100 g peeled, cooked prawns
4 spring onions, thinly sliced
1 small garlic clove, finely chopped
1 ripe but firm avocado, peeled and
chopped
½ ripe mango, peeled and chopped
1 juice of lime
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.
BUTTERED SALMON STEAMED WITH VEGETA-
BLES IN PAPER WRAP
Serves: 2
Ingredients:
2 fresh salmon slices
(approximately 80 g 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 fishbone 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 fish 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 middle shelf position.
Select steam 1 for 2-3 minutes and then select
Combi 1 for 2 minutes. Finally, place it into a dish
select 800 W for 4-4½ minutes.
Buttered Salmon Steamed with
Vegetables in Paper Wrap
- 86 -
Fish and Shellfish
F0003CH50QP.indd 86F0003CH50QP.indd 86 2020/7/16 15:14:492020/7/16 15:14:49
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