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– 74 –
Fish and Shell¿ sh
C
REAMY
C
OD &
L
EEK
C
HOWDER
Serves: 4
Ingredients:
500
g
potatoes,
peeled and cut into 1 cm cubes
25
g
butter
2 large leeks, thickly sliced
15 ml plain À our
568 ml hot ¿ sh stock
bay leaf
275 ml milk
250
g
cod ¿ llet, cubed
10 tiger prawns, peeled
Method:
1. Place potatoes in a large shallow dish with
3 tablespoon water and cover. Place on base of
oven and cook on 600 W for 7 minutes.
2. Place the butter and leeks in a large bowl. Place
on the base of oven and cook on 1000 W for
2 to 3 minutes and then add the potatoes.
3. Stir in the À our and gradually add the ¿ sh stock
and bay leaf. Cook on 1000 W for 8 to 10 minutes
or until the potato is tender. Stir halfway.
4. Then stir in the milk, cod and prawns. Cook
on 600 W for 7 to 8 minutes or until the ¿ sh is
cooked. Remove the bay leaf and season to
taste. Serve immediately.
B
AKED
C
OD AND
P
OTATO
Serves: 2
Ingredients:
8 pieces boneless cod (40
g
each piece)
moderate salt
moderate pepper
300
g
(1 piece) potato
½ small piece onion
100 ml milk (room temperature)
moderate cheese powder
A:
30
g
butter
1 tablespoon thyme (dried)
moderate salt
moderate pepper
Method:
1. Cut open the cod skin, sprinkle with salt and
pepper.
2. Cut the potato into slices of 2-3 mm wide, also
cut the onion and garlic into thin slices.
3. Divide 2 and A into two equal amounts and put
onto the microwave/oven safe dish, wrapped in a
plastic wrap, put at the center of the oven. Cook
on 600 W for 7 minutes.
4. After heated, add half the milk into each of the 3,
and put on the cod with skin side down. Sprinkle
with cheese powder, put on the center of grill tray
to higher shelf position, select crispy grill, and
cook for 15 minutes.
O
RANGE
W
HITEFISH
S
ALAD
Serves: 2
Ingredients:
12 pieces white¿ sh
(25
g
each boneless piece)
400
g
(2 pieces) orange
2 tablespoon olive oil
moderate mint
120
g
salad vegetables
(salad, water cabbage, etc.)
moderate salt
moderate pepper
A:
moderate mint
2 tablespoon olive oil
1 piece toast (diced)
B:
2 teaspoon lemon juice
moderate salt
moderate pepper
Method:
1. After slightly mashing the orange peel, extract the
peel for later use. Hold aside about 4 tablespoon
of orange juice for later use. Prepare 6 thin slices
of orange pieces without peels on a dish.
2. Drip the ¿ sh with some mashed peel and juice
from A and 1 (leave it standing for 15 minutes for a
stronger À avor). Cut the toast into 3 cm cubes. Place
the ¿ sh along with the bread with the skin side up
on the grill tray in higher shelf position. Select crispy
grill and cook for 14-16 minutes.
3. Put the remaining juice and B into a bowl, stir
evenly with an eggbeater while adding olive oil in
small amounts. Add the mashed orange peel and
mint to make the salad dressing.
4. Put salad vegetables into another bowl, sprinkle
with salt and pepper. After evenly stirred, add
half of the 3. Place on the dish the salad, ¿ sh
from 2, toast cubes, fruit from 1, and drip with the
remaining 3.
Orange White¿ sh Salad
F0003BH70QP_CB.indd 74F0003BH70QP_CB.indd 74 2014/7/9 13:33:522014/7/9 13:33:52
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