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– 72 –
Fish and Shell¿ sh
S
ALMON
S
TEAMED WITH
V
ANILLA
Ingredients:
3 pieces salmon ¿ sh
(¿ shbone removed,
approximately 80
g
per piece)
1 twig thyme
1 twig parsley
3 sticks baby corn
moderate salt
A:
1 tablespoon Chinese spirits
1 teaspoon olive oil
½ teaspoon salt
moderate pepper, mashed garlic
20
g
sweet pepper (red)
20
g
sweet pepper (yellow)
Method:
1. Rip thyme and parsley, then sprinkle on salmon
together with A and set aside.
2. Cut sweet pepper into thin slices, cut baby corn
into halves, and then sprinkle on salt.
3. Pour water into the tank before cooking.
Place salmon onto casserole with a diameter of
approximately 23 cm, with the ¿ sh skin facing
upwards, place in 2 while avoiding overlapping
with salmon. Place the casserole on the grill tray
in higher shelf position. Select steam 1 for
8 minutes, then select 300 W + steam for
3 minutes.
L
EMON
P
EPPER
F
ISH
Serves: 2
Ingredients:
500
g
¿ sh ¿ llets
¼ cup lemon juice
1 teaspoon cracked black (ground) pepper
Method:
1. In a 1-litre dish place all ingredients. Set on
600 W for 7 to 9 minutes. Stand for 3 minutes.
T
HAI
F
ISH
C
AKES
Serves: 9
Ingredients:
500
g
white ¿ sh ¿ llets
1 tablespoon red curry paste
2 tablespoon cornÀ our
1 teaspoon chopped chilli
1 tablespoon ¿ sh sauce
3 green onions, chopped
¼ cup coriander leaves
Method:
1. Place all ingredients except oil in a food
processor and blend until smooth. Grease
9 round tins (ĭ=6 cm). Add mixture into tins and
place onto the metal tray.
2. Preheat the oven on 180 °C. Put the metal tray
in higher shelf position and cook for 20 minutes.
Cook on Grill 1 for 3 to 4 minutes. Then serve
with sweet chilli sauce.
P
ROVENÇAL
F
ISH
C
UTLETS
Serves 4
Ingredients
800
g
Salmon Cutlets
salt and pepper
olive oil
4 tomatoes, sliced
Herbs de Provence
1 courgette, sliced
12 black olives
Method:
1. Wash and dry ¿ sh cutlets. Sprinkle with salt,
pepper and oil. Place the ¿ sh and the vegetables
in a glass dish and sprinkle with olive oil and
Herbs de Provence.
2. Fill water tank. Place the dish on the glass shelf
in the lower shelf position and cook on
300 W + Steam for about 20 minutes. Shortly
before the end of the cooking time, add the olives
to the dish.
Salmon Steamed with Vanilla
F0003BH70QP_CB.indd 72F0003BH70QP_CB.indd 72 2014/7/9 13:33:492014/7/9 13:33:49
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