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46
47
47
ingredients
Serves 2
25 g (1 oz) butter
1 garlic clove, crushed
1 small onion, finely chopped
15 ml (1 tbsp) plain flour
15 ml (1 tbsp) curry powder
½ lemon grated rind and juice
300 ml (½ pt) hot fish stock
25 g (1 oz) sultanas
10 ml (2 tsp) tomato puree
30 ml (2 tbsp) sweet chutney
450 g (1 lb) haddock,
skinned and chopped
salt and pepper
75 g (3 oz) creamed coconut
Dish: casserole dish
(1.5 litre (3 pt)
ingredients
Serves 4
450 g (1 lb) smoked haddock
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) oil
1 large onion, sliced
40 g (1½ oz) butter
40 g (1 ½oz) flour
3 ml (½ tsp) mustard
600 ml (1 pt) milk
salt and pepper
100 g (4 oz) Red Leicester
cheese
600 g (1lb 5 oz) cooked jacket
potatoes,sliced
75 g (3 oz) wholemeal
breadcrumbs
Dish: large casserole
Arranging
Thin llets of sh i.e. plaice, should be rolled
up prior to cooking to avoid overcooking on
the thinner outside edge and tail.
Fish steaks should be arranged in a circle,
thicker part to the outside. Cover with cling
lm or lid.
Liquid
Fresh sh should always be sprinkled with
30 ml (2 tbsp) of water, lemon juice or white
wine.
When cooking frozen sh, add liquid as
above for even cooking.
Do not sprinkle salt onto sh before cooking
as this may make the sh dry.
Noise
During cooking, popping sounds may be
heard. This is due to moisture trapped
between the esh, particularly with oily sh
such as salmon and mackerel. This can be
minimised when cooking the sh if the skin
and esh is pierced several times with a
cocktail stick.
1. Melt the butter in the casserole dish on High power (1000 W) for
20-30 seconds or until melted.
2. Stir in the garlic and onion and cook covered on High power
(1000 W) for 3 minutes. Stir in the our, curry powder, lemon rind
and juice and sh stock.
3. Cover and cook on High power (1000 W) for 3 minutes, stirring
halfway through the cooking time.
4. Stir in the remaining ingredients except the coconut, cover and
cook on High power (1000 W) for 4-5 minutes, or until sh akes,
stirring occasionally.
5. Break up the coconut with a fork, then stir into the curry.
1. Arrange sh in a shallow dish. Add lemon juice, cover and cook on
High power (1000 W) for 3-4 minutes or until it akes easily.
2. Place oil and onion in a bowl. Cover and cook on High power
(1000 W) for 3 minutes or until the onion is soft.
3. Melt the butter on High power (1000 W) for 20-30 seconds. Stir in
the our and mustard and cook for a further 20 seconds.
4. Add milk and seasoning, gradually stirring to a smooth paste.
Cook on High power (1000 W) for 9-10 minutes or until the sauce
is thick and bubbling.
5. Stir twice during cooking. Add 75 g (3 oz) of grated cheese to the
sauce and stir well. Flake the sh and arrange in the serving dish.
Add onions and place the sliced potatoes on top.
6. Pour over the cheese sauce. Sprinkle with breadcrumbs and
remaining cheese.
7. Cook on Low power (440 W) for 8-10 minutes or until the mixture
has been completely reheated.
Fish
Fish Curry
Family Fish Pie
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