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Coconut Fish Curry
Cooking time: 8-9 minute 4 people - MICROWAVE
Container: 1 round Pyrex® dish, 22 cm diameter
Sweat the cubed onion and pepper in olive oil, covered, for
5 minutes on MAX. Add the coconut milk and heat for 45
seconds on MAX. Add the other ingredients, the tomato
(peeled, deseeded and chopped) and the fish, cut into
cubes. Cook on MAX for 6 to 7 minutes. Check the
seasoning and serve with rice.
600 g white fish (coley or
pollock),
2 tbsp cream,
1 tbsp olive oil,
1 tomato, 1 onion,
1 tbsp curry powder,
juice of 1 lemon,
1 red pepper,
150 g coconut milk,
salt, pepper.
Trout Fillets with Dill Sauce
Cooking time: 15-17 min 4 people - MICROWAVE
Containers: 1 round Pyrex® dish, 22 cm diameter, and 1 bowl
Cut the trout fillets in 4 equal pieces. Put to one side, in the
fridge. Prepare the sauce : chop up the shallots and peel,
deseed and cut the tomatoes into pieces. Place both in a
large dish with the white wine. Cook on MAX for 6 minutes,
uncovered. Add 2 tsp of cornflour, 1 tsp of dill and the cream;
mix well and cook again for 3 to 4 minutes on MAX. Check
the seasoning and put the sauce to one side. Cook the trout
fillets, covered, for 6 to 7 minutes on 600W, turning the fish
halfway through the cooking time. Take out of the oven and
add the sauce. Cook again, uncovered, for 1 min on MAX to
allow the sauce to mix with the cooking juice. Serve with
white rice or baked leeks.
600 g sea trout fillets, 2 shallots,
3 tomatoes,
100 ml white wine,
cornflour, 150 g cream,
fresh or dried dill, salt, pepper.
Tarragon and Orange Trout
Cooking time: approx. 15 min 4 people - MICROWAVE
Container: 1 Pyrex® flan dish, 27 cm diameter
Place the trout pieces head-to-tail in the dish. Add knobs of
butter, the juice and zest of 2 oranges and the chopped
leaves from 2 sprigs of tarragon. Cover with cling film and
cook for 12 to 14 minutes on 600W. Season and garnish
with the remaining orange, cut into slices, and a few
tarragon leaves. Serve with the sauce.
4 trout portions, gutted,
50 g butter,
juice and zest of 2 oranges,
3 sprigs of tarragon,
1 orange,
salt, pepper.