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– 56 –
Fish and Shellfi sh
S
ALMON
P
ÂTÉ
Makes: 2½ cups
Ingredients:
1 tablespoon butter
3 green onions, sliced
1 tablespoon plain fl our
1 teaspoon French mustard
salt and pepper
½ cup sour cream
¼ cup mayonnaise
¼ cup white wine
1 tablespoon lemon juice
440
g
can salmon,
drained and bones removed
1 tablespoon gelatine
¼ cup water
Method:
Place butter and green onions in a 1-litre casserole
dish. Cook on High for 2 to 3 minutes. Add fl our,
mustard, salt and pepper. Stir and cook on High for 1
minute. Stir in sour cream, mayonnaise, wine, lemon
juice and salmon. Purée mixture in a blender or food
processor.
Place gelatine and water in small dish and cook
on High for 20 to 30 seconds. Allow mixture to cool
slightly. Stir into salmon mixture. Pour into a 2½ cup
mould and refrigerate until set.
L
EMON
P
EPPER
F
ISH
Serves: 2
Ingredients:
500
g
fi sh fi llets
¼ cup lemon juice
1 teaspoon cracked black (ground) pepper
Method:
In a 1-litre dish place all ingredients. Set on Medium
for 7 to 9 minutes. Stand for 3 minutes.
To Cook by Auto Menu:
Prepare as above. Select 7 (Steam Fish), select
500
g
weight, then press Start.
T
HAI
F
ISH
C
AKES
Serves: 4 to 6
Ingredients:
500
g
white fi sh fi llets
1 tablespoon red curry paste
2 tablespoons cornfl our
1 teaspoon chopped chilli
1 tablespoon fi sh sauce
3 green onions, chopped
¼ cup coriander leaves
2 tablespoons oil
Method:
Place all ingredients except oil in a food processor
and blend until smooth. Shape two tablespoons of
mixture into round patty shapes and place onto the
oiled metal tray. Cook on Grill 1 for 10 to 15 minutes
turning halfway through. Serve with sweet chilli sauce.
S
EAFOOD
M
ARINARA
Serves: 4
Ingredients:
250
g
scallops
250
g
prawns, shelled and deveined
1 squid, (approx. 275
g
)
cleaned and sliced
2 tablespoons butter
1 clove garlic, crushed
2 tomatoes, peeled and chopped
1 tablespoon tomato paste
¼ cup white wine
1 tablespoon basil, chopped
pepper
chopped parsley
Method:
Place cleaned seafood into a 2-litre dish. Set aside.
Place butter and garlic in a 1-litre dish. Cook on
High for 1 minute. Add remaining ingredients except
seafood to dish and cook on High for 5 minutes.
Purée tomato mixture in a blender or food processor
and pour over seafood. Cook on Medium-High for 5
to 7 minutes. Stand for 5 minutes. Serve with pasta
or salad.
Seafood Marinara
F00039M10QP_CB.indd 56F00039M10QP_CB.indd 562012-6-18 13:55:502012-6-18 13:55:50
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