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Salt Cod and Leek Bake
Cooking time: 40 min 6 people - MICROWAVE and COMBINATION COOKING
Container: 1 round Pyrex® dish, 27 cm diameter
Remove the salt from the cod by soaking it for 24 hours in a
large quantity of cold water which should be changed 2 or 3
times. Put the cod in a microwaveable dish, cover with hot
water and poach for 12 to 15 minutes on MAX. Wash and
finely slice the leeks, cook them for approx. 15 minutes,
covered, on MAX. Cook the potatoes, peeled and
quartered, using the VEGETABLES Auto program. Drain the
cod and break into pieces, taking care to remove all the
bones and the skin. Mix together the fish pieces, leeks,
cream and cheese. Do not add salt. Place the potatoes in a
buttered dish, cover with the fish, leeks and cheese mixture.
Preheat the oven in Combination mode: CONVECTION
HEATING 200°C + 440W (+ 600W if the dish was prepared
in advance) with the Metal Tray; put into the oven and cook
for 13 to 16 minutes, until it is golden brown on top.
800 g dried or salted cod,
300 ml single cream,
2 large leeks,
50 g grated cheese,
500 g potatoes, peeled,
pepper.
Provençal Fish
Cooking time: 19 min 4 people - MICROWAVE
Container: 1 Pyrex® flan dish, 28 cm diameter, and 1 bowl
Finely slice the onion and pepper and cook them in olive oil
in a bowl, covered, for 5 minutes on MAX. Add the passata,
white wine, cognac, tomato puree and a crushed clove of
garlic. Spread this mixture out in the dish and cook for 4
minutes on MAX. Place the fish on top, cover and cook on
MAX for 10 minutes if the fish is in fillets, or 11 to 12
minutes if it is in reconstituted rectangular slices. Check the
seasoning before serving.
200 g tomato passata,
4 frozen white fish fillets (coley or
pollock, approx. 400 g),
1 onion,
100 ml white wine,
1
/2 pepper,
1 tsp tomato puree, 1 tbsp
cognac,
1 tbsp olive oil,
garlic, salt, pepper.
Mussel Flan
Cooking time: approx. 25 min 6 people - COMBINATION COOKING
Container: 1 round Pyrex® dish, 25 cm diameter
Drain the mussels well and squeeze out any remaining
liquid. If frozen, defrost the mussels at 440W for 5 minutes.
Keep the liquid to one side. Make a flan mixture by mixing
together in a bowl the milk, cream and eggs.
In the buttered dish alternate layers of mussels and grated
cheese, sprinkling with chives and mashed potato powder.
Pour the seasoned flan mixture over this. Place the dish on
the Metal Tray and cook for 15 to 17 minutes in
Combination mode: CONVECTION HEATING 170°C +
440W. Leave to stand for at least 10 minutes. Serve warm,
on its own or with a sauce made from butter mixed with the
liquid from the mussels.
400 g mussels, out of their shells,
3 tbsp instant mashed
potato powder,
150 ml milk, 3 eggs,
150 ml single cream,
100 g grated cheese,
2 tbsp chopped chives,
salt, pepper.