Manual Panasonic nn gd 376 sepg (page 38 of 44) (English)

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Fish

ARRANGING

Thin fillets of fish 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 film or lid.

LIQUID

Fresh fish should always be

sprinkled with 30ml (2tbsp) of

water, lemon juice or white

wine.

When cooking Frozen fish,

add liquid as above for even

cooking.

Do not sprinkle salt onto fish

before cooking as this may

make the fish dry.

NOISE

During cooking, popping

sounds may be heard. This is

due to moisture trapped

between the flesh, particularly

with oily fish such as salmon

and mackerel. This can be

minimised when cooking the

fish if the skin and flesh is

pierced several times with a

cocktail stick.

ngredients

25 g (1 oz) butter

1 clove garlic, crushed

1 small onion, finely chopped

15 ml (1tbsp) plain flour

15 ml (1tbsp) curry powder

grated rind and juice of

lemon

300 ml (

pt) hot fish stock

25 g (1oz) sultanas

10 ml (2tsp) tomato puree

30 ml (2tbsp) sweet chutney

450 g (1lb) haddock, skinned and

chopped

salt and pepper

75 g (3oz) creamed coconut

Fish Curry Serves 2

Dish: casserole dish (1.5 litre (3pt))

1. Melt the butter in the casserole dish on HIGH

power for 30 secs. or until melted.

2. Stir in the garlic and onion and cook covered on

HIGH power for 2 mins.

3. Stir in the flour, curry powder, lemon rind and juice

and fish stock. Cover and cook on HIGH power for

2-3 mins. stirring halfway through the cooking

time.

4. Stir in the remaining ingredients except the

coconut, cover and cook on HIGH power for 4-5

mins. or until fish flakes, stirring occasionally.

5. Break up the coconut with a fork, then stir into the

curry.

ngredients

450 g (1 lb) smoked haddock

30 ml (2tbsp) lemon juice

15 ml (1tbsp) oil

1 large onion, sliced

600 g (1

lb) cooked jacket potatoes,

sliced

40 g (1

oz) butter

40 g (1

oz) flour

3 ml (

tsp) mustard

600 ml (1pt) milk

salt and pepper

100 g (4oz) Red Leicester cheese

75 g (3oz) wholemeal breadcrumbs

Family Fish Pie Serves 4

Dish: large casserole

1. Arrange fish in a shallow dish. Add lemon juice,

cover and cook on HIGH power for 3 mins. or until

it flakes easily.

2. Place onion and oil in a bowl. Cover and cook on

HIGH power for 2 mins. or until the onion is soft.

3. Melt the butter on HIGH power for 30 secs. Stir in

the flour and mustard and cook for a further 20

secs. Add milk and seasoning, gradually stirring to

a smooth paste. Cook on HIGH power for 5-6

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.

4. Flake the fish and arrange in the serving dish. Add

onions and place the sliced potatoes on top.

5. Pour over the cheese sauce. Sprinkle with

breadcrumbs and remaining cheese.

6. Cook on LOW power for 8-10 mins. or until the

mixture has been completely reheated.

Use grill 1 and cook for a further 2-3 mins. or until

brown.

NN_GD376_GD377_BP:20L GrillUK_180506_NNGD376 30/6/08 10:18 Page 37

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