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Arranging
Thin llets of sh i.e. plaice, should be rolled
up prior to cooking to avoid overcooking on
the thinner outside edge and tail.
Fish steaks should be arranged in a circle,
thicker part to the outside. Cover with cling
lm or lid.
Liquid
Fresh sh should always be sprinkled with
30ml (2tbsp) of water, lemon juice or white
wine.
When cooking Frozen sh, add liquid as
above for even cooking.
Do not sprinkle salt onto sh before cooking
as this may make the sh dry.
Noise
During cooking, popping sounds may be
heard. This is due to moisture trapped
between the esh, particularly with oily sh
such as salmon and mackerel. This can be
minimised when cooking the sh if the skin
and esh is pierced several times with a
cocktail stick.
Fish Curry
Melt the butter in the casserole dish on HIGH power for 20-30 secs.
or until melted. Stir in the garlic and onion and cook covered on HIGH
power for 3 mins. Stir in the our, curry powder, lemon rind and juice
and sh stock. Cover and cook on HIGH power for 3 mins. stirring
halfway through the cooking time. Stir in the remaining ingredients
except the coconut, cover and cook on HIGH power for 4-5 mins. or
until sh akes, stirring occasionally. Break up the coconut with a fork,
then stir into the curry.
Family Fish Pie
Arrange sh in a shallow dish. Add lemon juice, cover and cook on
HIGH power for 3-4 mins. or until it akes easily. Place onion and
oil in a bowl. Cover and cook on HIGH power for 3 mins. or until the
onion is soft. Melt the butter on HIGH power for 20-30 secs. Stir in
the our and mustard and cook for a further 20 secs. Add milk and
seasoning, gradually stirring to a smooth paste. Cook on HIGH power
for 9-10 mins. or until the sauce is thick and bubbling. Stir twice during
cooking. Add 75 g (3oz) of grated cheese to the sauce and stir well.
Flake the sh and arrange in the serving dish. Add onions and place
the sliced potatoes on top. Pour over the cheese sauce. Sprinkle with
breadcrumbs and remaining cheese. Cook on LOW power for 8-10
mins. or until the mixture has been completely reheated.
ingredients
SERVES 2
25g (1 oz) butter
1 clove garlic, crushed
1 small onion, finely chopped
15ml (1tbsp) plain flour
15ml (1tbsp) curry powder
grated rind and juice of
½ lemon
300ml (½pt) hot fish stock
25g (1oz) sultanas
10ml (2tsp) tomato puree
30ml (2tbsp) sweet chutney
450g (1lb) haddock, skinned
and chopped
salt and pepper
75g (3oz) creamed coconut
Dish: casserole dish
(1.5 litre (3pt)
ingredients
SERVES 4
450g (1lb) smoked haddock
30ml (2tbsp) lemon juice
15ml (1tbsp) oil
1 large onion, sliced
600g (1lb 5oz) cooked jacket
potatoes,sliced
40g (1½oz) butter
40g (1½oz) flour
3ml (½tsp) mustard
600ml (1pt) milk
salt and pepper
100g (4oz) Red Leicester
cheese
75g (3oz) wholemeal
breadcrumbs
Dish: large casserole
Fish