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Ingredients
450g (1lb) white fish
50g (2oz) butter
50g (2oz) flour
450ml (
3/4 pt) milk
300ml (½ pt) white wine
450g (1lb) mixed seafood
6 gherkins, diced
15ml (1tbsp) fresh parsley
10ml (2tsp) dill
salt and pepper
Rosti topping:
900g (2 lb) potatoes
15ml (1tbsp) capers
50g (2oz) butter, melted
50g (2oz) cheddar cheese, grated
Special occasion Fish Pie
Serves 4
Dish: shallow oval dish, large bowl
Oven Accessory: Glass tray then no accessory
then wire shelf in lower position
Place the white fish on Glass tray on base of oven. Cook
on AUTO FRESH FISH PROGRAM or on MEDIUM
MICROWAVE for 5 mins. Skin, bone and flake the fish.
Place potatoes in a large shallow dish with 3 tbsps water
and cover. Place on base of oven and par-boil on
MEDIUM MICROWAVE for 10 mins. and then allow to
cool slightly. Put butter in a large bowl. Place on base of
oven and cook on HIGH MICROWAVE for 1 min. and
then stir in flour to make a roux. Mix in the milk and wine
gradually, stirring continuously until well combined and
cook on HIGH MICROWAVE for 3 mins. Stir and cook for
a further 2-3 mins. on HIGH MICROWAVE stirring
halfway. Mix in the fish, mixed seafood, gherkins and
herbs. Season and pour into the bowl. Grate the
potatoes and mix in the capers, melted butter and grated
cheese. Pile onto fish sauce without pressing firmly to
keep the grated form. Place on wire shelf and cook on
CONVECTION 220°C + SIMMER MICROWAVE for
30-35 mins. or until piping hot and golden.
4
Fish
Ingredients
2 trout, 250-300g (8-10oz) each
Stuffing:
4 spring onions, finely chopped
50g (2oz) button mushrooms, finely
sliced
2.5 cm (1") fresh root ginger, finely
grated
15ml (1tbsp) soy sauce
juice of 1 lime
salt & pepper
Serves 2
Oven Accessory: Glass tray + wire shelf in
lower position
Wash the fish and pat dry. Fill the fish cavities with the
onions, mushrooms and ginger and arrange the fish on
the Glass tray. Pour over the soy sauce and lime juice.
Season and marinade for one hour in the fridge.
Place Glass tray on low rack and cook on CONVECTION
200ºC + LOW MICROWAVE for 15 mins.
Stuffed Citrus Trout
2