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ingredients
SERVES 4 - 5
1 onion,
1 red pepper,
200 ml coconut milk,
1 tomato,
1 tbsp curry paste,
juice of ½ lemon,
600 g coley or pollock,
salt and pepper.
Dish: 1 Pyrex® dish
(22 cm diameter)
Coconut fish curry approx 28 min
Sweat the chopped onion with the cubed pepper in the dish,
covered, for 4-5 mins on HIGH power. Add the coconut milk, the
peeled and chopped tomato, the curry paste and lemon juice; Cook
on HIGH power for 3 mins. before adding the fish cut into cubes.
Cover and cook on HIGH power for 6 -7 mins, stirring halfway
through cooking time. Season to taste before serving. If you use 4
frozen fi sh fillets, cook approx. 13 mins. on HIGH power, turning
halfway through cook-ing time.
ingredients
SERVES 4
500 g frozen mixed seafood,
3 shallots,
1 carrot,
150 g mushrooms,
30 g butter,
3 tbsp flour,
250 ml milk,
1 tbsp fruity white wine,
1 tbsp chopped dill,
salt and pepper.
30 g grated emmental,
Dish: 1 bowl + 1 small
shallow dish
(24 cm diameter)
Seafood bake approx 25 min
Defrost the seafood for approx. 6 min on MEDIUM power, stirring sev-eral
times. Drain and keep the liquid, adding 250 ml milk to it. Chop the
shallots, the carrot and the mushrooms and cook this mixture in a bowl,
covered, with 30 g of butter for 4 mins on HIGH power. Add
3 tbsp of flour, stir and cook again for 1 min on HIGH power then
add the milk and juice from the seafood. Cook this sauce for 5-6 min
on HIGH power, stirring halfway (if the sauce isn’t thick enough, you
can add some sauce thickener mixed with white wine). Add 1 tbsp
wine and the dill, check the seasoning once you’ve added the
seafood. Pour into the baking dish. Sprinkle with grated cheese,
place on wire rack and cook 6 mins. on COMBINATION Grill 1 +
MEDIUM power then 4-5 mins. on Grill 1.
ingredients
SERVES 4
2 shallots,
1 red pepper,
2 tbsp olive oil,
juice of ½ lemon,
½ glass of white wine,
600 g Tilapia or Nile Perch fillets,
a few threads of saffron.
100 ml single cream,
Dish: 1 Pyrex® dish
(27 cm diameter) + 1 bowl
Tilapia with saffron approx 20 min
Cook the chopped shallots and pepper in a bowl with olive oil, covered,
on HIGH power for 4 mins. Spread out a bed of pepper and shallots in
the dish and place the 4 fillets on this, then pour over the lemon juice
and white wine. Cover with cling film and cook for 8 to
10 mins on MEDIUM power, (if you use frozen fillets, cook for 11-12
mins on HIGH power). Remove the fish pieces and set aside. Add
the saffron and cream to the dish and reduce by cooking, uncovered,
for 3-4 mins on HIGH power. Check the seasoning before returning
the fish to the sauce and serving with rice or baked fennel.
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2016/3/21 16:20:22
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