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Salmon with Whole Grain Mustard
Cooking time: 11-13 min 4 people - MICROWAVE
Containers: 1 bowl and 1 round Pyrex® dish, 22 cm diameter
Sweat the finely chopped shallots in butter, covered, for 2
minutes on MAX. Place on top of the seasoned salmon
pieces and pour the white wine over this. Cover and cook
at 600W for 8 to 9 minutes or using the FISH Auto
program. Remove the fish and place on a plate, cover with
aluminium foil and leave to stand for at least 3 minutes.
Meanwhile, add the mustard, cream and cornflour to the
cooking dish. Mix and cook, uncovered, for 1 to 2 minutes
on MAX. Serve the salmon pieces covered in this sauce.
700 g salmon fillets
skin removed, cut into 4 pieces,
3 shallots, 40 g butter,
100 ml white wine,
1 tbsp whole grain mustard,
2 tbsp cream,
1 tbsp cornflour, salt, pepper.
Braised Sea Bream
Cooking time: approx. 28 min 4 people - MICROWAVE and COMBINATION COOKING
Containers: 1 Pyrex® dish, 30 cm diameter, and 1 bowl
In the bowl, sweat the chopped onion with butter, covered,
for 2 to 3 minutes on MAX. Spread the onion out in the
dish, along with the mushrooms and chopped tomatoes;
cover and cook for 5 to 6 minutes on MAX. Check the
seasoning, add the herbs and place the seasoned fish
onto the bed of tomatoes and mushrooms. Top with knobs
of butter. Preheat the oven in Combination mode:
CONVECTION HEATING 200°C + 250W with the Wire
Rack. Put in the oven and cook for approx. 20 minutes,
turning the fish halfway through the cooking time.
2 sea bream
(approx. 1 - 1.1 kg, gutted),
1 onion,
250 g mushrooms,
2 tomatoes,
1 knob of butter, herbs,
salt, pepper.
Red Snapper with Saffron
Cooking time: 15 min 4 people - MICROWAVE
Container: 1 round Pyrex® dish, 22 cm diameter, and 1 bowl
Cook the chopped shallots and chilli in a bowl with olive oil
for 4 to 5 minutes on MAX. Spread out a bed of shallots
and chilli in the dish and place the 4 fish fillets on this, then
pour over the lemon juice and white wine. Cover with cling
film or with a lid and cook for 7 to 8 minutes on 600W.
Remove the fish pieces, drain and set aside. Add the
saffron and cream to the dish and reduce by cooking,
uncovered, for 3 to 4 minutes on MAX. Check the
seasoning before returning the fish to the sauce and
serving with rice or baked fennel.
550 g red snapper or tilapia fillets,
juice of half a lemon,
1 red chilli,
2 shallots,
2 tbsp olive oil,
half a glass of white wine,
100 ml single cream,
a few threads of saffron.