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T
UNA
F
ISH
C
AKES
Ingredients:
Serves 4
350 g potatoes, peeled
25 g butter
1 small onion, chopped
200 g canned tuna, drained
1 egg, hard boiled, chopped
30 ml fresh parsley, chopped
10 ml lemon juice
salt and pepper
1 egg, beaten
100 g breadcrumbs
Dish: 1 x large Pyrex
®
casserole dish, 1 x large
Pyrex
®
bowl
Accessory: Enamel tray + wire rack
Method:
1. Cook potatoes with 45 ml water, covered on
1000 W for 6-8 minutes or until cooked. Drain.
2. Place butter and onion in a bowl, cover and
cook on 1000 W for 4 minutes or until soft. Add
potatoes and mash.
3. Stir in tuna, hard boiled egg, parsley and lemon
juice, season well.
4. Shape into 8 cakes and coat in beaten egg and
breadcrumbs.
5. Place on enamel tray on wire rack and cook on
Combination: Convection220˚C+100 W for
15-25 minutes or until brown, turning halfway.
S
PECIAL
O
CCASION
F
ISH
P
IE
Ingredients:
Serves 4
450 g white fish
50 g butter
50 g flour
450 ml milk
300 ml white wine
450 g mixed seafood
6 gherkins, diced
15 ml fresh parsley, chopped
10 ml dill, chopped
salt and pepper
450 g potatoes, peeled
15 ml capers
50 g butter, melted
50 g Cheddar cheese, grated
Dish: 1 x large Pyrex
®
gratin dish
Accessory: Enamel tray
Method:
1. Place the white fish with 30 ml water in a
shallow dish. Cover and cook on 1000 W for
4-5 minutes or on auto program fresh fish (see
page 43). Drain, skin, bone and flake.
2. Make the sauce by melting the butter in a large
jug on 600 W for 1 minute. Add the flour and stir
well. Mix in the milk and wine and cook on
1000 W for 4-5 minutes. Stir halfway. Mix in
the fish, mixed seafood, gherkins and herbs.
Season and pour into the dish.
4. Grate the potatoes and mix in the capers,
melted butter and grated cheese. Place lightly
on the fish sauce without pressing firmly to keep
the grated form. Place on enamel tray and cook
on Combination: Convection 220 °C + 300 W
for 35-40 minutes or until piping hot and golden.
S
ALMON AND
V
EGETABLE
M
ORNAY
Ingredients:
Serves 4
100 g broccoli
100 g cauliflower
1 medium red pepper, deseeded and
diced
198 g canned salmon, drained
25 g butter
30 ml plain flour
300 ml milk
50 g Cheddar cheese, grated
150 ml cream, optional
salt and pepper
15 g butter
75 g fresh white breadcrumbs
15 ml fresh parsley, chopped
pinch of paprika
Dish: 1 x 20 x 25 cm Pyrex
®
dish,1 x large Pyrex
®
jug, 1 x small Pyrex
®
bowl
Accessory: Enamel tray
Method:
1. Break broccoli and cauliflower into florets, add
red pepper and 30 ml water. Cover and cook on
1000 W for 5-6 minutes or until soft. Drain.
2. Flake salmon and mix with vegetables.
3. Melt butter in jug on 1000 W for approx.
20-30 seconds. Stir in flour then milk. Cook on
1000 W for 2 minutes or until mixture boils and
thickens; stir halfway. Stir in cheese, cream and
seasoning. Pour cheese sauce over vegetables
and salmon.
4. Melt extra butter in a small bowl on 1000 W for
approx 10-20 seconds. Stir in breadcrumbs,
parsley and paprika. Sprinkle over vegetable
mixture.
5. Place on enamel tray and cook on
Combination: 220 °C + 440 W for
10-12 minutes or until golden brown.
– 72 –
Fish
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