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Salmon and filo parcels approx 20 min
Combine salmon and prawns. Sprinkle with lemon juice and sea-son
to taste. Pre-heat on OVEN 190°C. Cut the filo pastry into 16 squares
measuring 18cm. Brush 2 squares with the melted butter, covering
the remaining squares with a damp tea towel. Place ¼ of the salmon
& prawn mixture in the middle of one buttered filo square. Fold 2
sides of the filo to form a rectangle. Fold the open ends over the
filling. Place this parcel on the second buttered square and draw up
the edges and seal the parcel. Repeat steps
4-7 three more times, to make 4 parcels. Place parcels on greased
enamel shelf and brush them with melted butter. Place enamel
shelf on the lower shelf position in the oven. Cook on OVEN
190°C for 15-20 mins until crisp and golden.
ingredients
SERVES 4
250 g tail end of salmon,
boned, skinned,
and cut into bite-sized
pieces. 125 g cooked
peeled prawns juice of ½
lemon salt & black pepper
125 g filo pastry
50 g butter, melted
Fish
Moules marinière approx 14 min
Wash the mussels under plenty of cold, running water. Discard
any open ones that won’t close when lightly squeezed. Pull out the
tough, fibrous beards protuding from between the tightly closed
shells and then knock off any barnacles with a large knife. Give
the mussels another quick rinse to remove any little pieces of
shell. Place the garlic, shallots, butter and bouquet garni, in a bowl
big enough to take all the mussels - it should only be half full and
cook on HIGH power for 3 mins. Add the mussels and wine, cover
and steam them open in their own juices on HIGH power for 5-10
mins. Give the bowl a good shake every now and then, until the
shells are open. Remove the bouquet garni, add the cream and
chopped parsely and cook on HIGH power for 1 min.
81
ingredients
SERVES 4
1.75 kg mussels,
1 garlic clove, finely chopped,
2 shallots, finely chopped,
15 g butter,
a bouquet garni of parsley,
thyme and bay leaves,
100 ml dry white wine
120 ml double cream,
handful of parsley leaves,
coarsley chopped,
crusty bread, to serve
F0003BM51BP.indd sec81
2016/3/21 16:20:22
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