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Fish and Shellfish
SALMON MORNAY
Serves: 4
Ingredients:
40 g butter
1 onion, diced
1
⁄
4 cup flour
1 tablespoon fresh parsley, chopped
pepper
1
⁄2 teaspoon prepared mustard
1
1
⁄2 cups milk
1 can (440 g) salmon, de-boned
3
⁄4 cup fresh bread crumbs
1
⁄
3 cup grated cheese
Method:
Place butter and onion in a 4-cup jug. Cook on P10
for 1 minute. Add flour and cook on P10 for 1 minute.
Add parsley, pepper, mustard and gradually blend in
milk. Cook on P10 for 2 to 3 minutes, stir halfway
through cooking. Lightly mix through salmon and
liquid into sauce. Pour into serving dish and top with
bread crumbs and cheese. Cook for further 4 to 5
minutes on P10 power.
LEMON PEPPER FISH (S)
Serves: 2
Ingredients:
300 g fish fillets
1
⁄4 cup lemon juice
1 teaspoon cracked black (ground) pepper
Method:
Place fish, lemon juice and cracked black pepper in
1-litre casserole dish. Cook on P4 for 4 to 6 minutes.
Let stand for 3 minutes before serving.
To cook by Sensor Cook:
Prepare as above. Cover with plastic wrap.
Press Fish, then Start.
SWEET SCALLOP STIR FRY
Serves: 2 to 4
Ingredients:
1 tablespoon oil
1 onion, quartered
1
⁄
2 teaspoon crushed garlic
1
⁄2 large red capsicum, sliced
2 sticks celery, sliced
2 tablespoons sliced water chestnuts
100 g snow peas
1 tablespoon honey
1 tablespoon sweet chilli sauce
1 tablespoon chopped mint
500 g scallops
Method:
Preheat browning dish on P10 for 5 to 7 minutes.
Add oil, onions and garlic. Cook on P10 for 1 to 2
minutes. Add remaining ingredients and cook on P10
for 3 to 5 minutes, stir halfway through cooking.
Serve immediately.
OYSTERS KILPATRICK
Makes: 12
Ingredients:
60 g bacon, rind removed and bacon
finely chopped
1 tablespoon worcestershire sauce
2 teaspoons lemon juice
12 oysters in shell
Method:
Mix together bacon, worcestershire sauce and lemon
juice in small bowl. Cover bacon mixture with paper
towel and cook on P10 for 1 to 2 minutes. Place oysters
in shell evenly around dinner plate and sprinkle with
bacon mixture. Cook on P10 for 1 to 1
1
⁄2 minutes.
Serve with drinks or as an entree.
Directions for Cooking Fish and Shellfish by Microwave
Clean fish before starting the recipe. Arrange fish in
a single layer, overlap thin fillet ends to prevent
overcooking. Prawns and scallops should be placed
in a single layer.
Cover dish with plastic wrap. Cook on the power
level and the minimum time recommended in the
chart below. Halfway through cooking rearrange or
stir prawns, fish fillets or scallops.
FISH OR SHELLFISH AMOUNT POWER APPROX. COOKING TIME
(in minutes)
Fish Fillets 500 g P4 8 to 10
Scallops (sea) 500 g P4 6 to 8
Green Prawns medium 500 g P4 7 to 9
size (shelled and cleaned)
Whole Fish 500 g to 600 g P4 8 to 10
(stuffed or unstuffed)
Fish and Shellfish Chart for Microwave Cooking by Time
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Cooking Guide