Fish
Ingredients
4 salmon fillets or steaks each
100-150g (4-6oz)
30ml (2tbsp) white wine
Sauce
3 egg yolks
30 ml (2tbsp) white wine vinegar
150g (5oz) chilled, unsalted butter,
cut into cubes
pepper
Salmon with Hollandaise Sauce Serves 4
Dish: shallow dish, 1 litre (2pt) jug
Place salmon in dish with wine. Place on base of oven,
cover and cook on MEDIUM MICROWAVE for 7 mins.
Leave to stand and make sauce. Place egg yolks and
vinegar in a jug. Beat well. Drop cubes of butter on top.
Place jug on base of oven and cook on HIGH
MICROWAVE for 30 secs. Whisk. Cook on HIGH
MICROWAVE for 10 secs. Whisk again and cook on
HIGH MICROWAVE for 10 secs. Repeat 10 sec. stages
until sauce is thick and creamy. Season and serve
immediately with salmon steaks or asparagus spears.
N.B. This sauce must not boil or the eggs will curdle.
Ingredients
4 salmon fillets each 100-150g
(4-6oz)
Marinade
15ml (1tbsp) honey
30ml (2tbsp) dark soy sauce
15ml (1tbsp) sherry
1 garlic clove, crushed
5ml (1tsp) fresh root ginger, grated
Soy & Honey Steamed Salmon Serves 4
Dish: shallow dish
Oven Accessory: glass dish
Mix the marinade ingredients together. Pour marinade
over salmon in dish and leave to marinate for 2-3 hrs in
the fridge. Place the salmon on glass dish, place on
base of oven. Pour over half the marinade and cook
salmon on MEDIUM MICROWAVE for 5 mins. Pour the
remaining marinade over the salmon and continue
cooking on MEDIUM MICROWAVE for 5-6 mins.
NOTE: For 2 fillets the marinade quantities should be
halved and total cooking time on MEDIUM MICROWAVE
should be reduced to 6-8 mins.
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