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B
OUILLABAISSE
Ingredients:
Serves 6
225 g tomatoes
125 ml olive oil
30 ml tomato purée
2 onions, chopped
1 large leek, sliced
4 garlic cloves, crushed
1.2 L fish stock
salt and black pepper
150 ml dry white wine
4 sprig thyme
small piece orange peel
4 strands saffron
5 ml chilli sauce
450 g cod, haddock or coley
450 g mixed seafood
4 large fresh prawns
bunch dill, chopped, to garnish
Dish: 1 x 3 litre Pyrex
®
casserole dish
Accessory: none
Method:
1. Skin the tomatoes and cut into four pieces,
removing the cores. Place the oil and tomato
purée in a large bowl, heat on 1000 W for
1 minute and mix well. Add the onions and leek,
cook on 1000 W for 3-4 minutes or until soft.
2. Add the garlic, tomatoes, stock, seasoning,
wine, thyme, orange peel, saffron and chilli
sauce. Heat on 1000 W for 3-4 minutes. Skin
the fish, cut into chunks and add to the tomato
liquid. Cook on 1000 W for 3-4 minutes or until
the fish is cooked. Add the mixed seafood and
prawns and heat again for 2-3 minutes on
1000 W or until hot, taking care not to overcook
the fish.
3. Serve garnished with dill.
T
HAI
T
ROUT
Ingredients:
Serves 2
2 trout fillets, approx 150 g each
2 cloves garlic, finely chopped
1-2 small red chilli, finely chopped
1 lime, zest and juice
4 spring onions, finely chopped
30 ml light soy sauce
Dish: 1 x Pyrex
®
shallow dish
Accessory: none
Method:
1. Place fish fillets into a shallow dish, sprinkle
the remaining ingredients on the top of the fish.
Cover and cook on 600 W for 4-5 minutes, or
until the fish is cooked through.
C
OD AND
L
EEK
B
AKE
Ingredients
Serves 6
800 g cod, fillets
2 large leeks, finely sliced
300 ml single cream
500 g potatoes, quartered
50 g Cheddar cheese, grated
salt and pepper
Dish: 1 x shallow dish, 1 x 27 cm Pyrex
®
casserole
dish with lid, 1 x large Pyrex
®
dish, 1 x 27 cm
round dish
Accessory: Enamel tray
Method:
1. Place the cod in a shallow dish, add 45 ml water.
Cover and cook on 1000 W for 5-6 minutes.
Drain the cod and break into pieces, taking care
to remove all the bones and the skin.
2. Place leeks in a casserole dish, cover and cook
on 1000 W for 10 minutes. Mix together the fish
pieces, leeks, cream, cheese, salt and pepper.
3. Place the potatoes in a large dish, cover and
cook on 1000 W for 9-10 minutes. Place the
potatoes in a round buttered dish, cover with the
fish, leeks and cheese mixture.
4. Preheat the oven with the enamel tray on
Convection 200 ºC. Place the dish in the oven
and cook on Convection 200 ºC + 440 W for
10-15 minutes, until it is golden brown on top.
– 73 –
Fish
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