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Panasonic NN-GD37HS Manual

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Fish
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
30 ml (2 tbsp) 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.
1. Melt the butter in the casserole dish on 1000 W for
30 seconds, or until melted.
2. Stir in the garlic and onion and cook covered on 1000 W for 2
minutes.
3. Stir in the our, curry powder, lemon rind and juice and sh stock.
4. Cover and cook on 1000 W for 2-3 minutes, stirring halfway
through the cooking time.
5. Stir in the remaining ingredients except the coconut, cover and
cook on 1000 W for 4-5 minutes, or until sh akes, stirring
occasionally.
6. Break up the coconut with a fork, then stir into the curry.
1. Arrange sh in a shallow dish. Add lemon juice, cover and cook on
1000 W for 3 minutes, or until it akes easily.
2. Place onion and oil in a bowl. Cover and cook on 1000 W for 2
minutes, or until the onion is soft.
3. Melt the butter on 1000 W for 30 seconds. Stir in the our and
mustard and cook for a further 20 seconds.
4. Add milk and seasoning, gradually stirring to a smooth paste.
Cook on 1000 W for 5-6 minutes, or until the sauce is thick and
bubbling. Stir twice during cooking. Add 75 g (3 oz) of grated
cheese to the sauce and stir well.
5. 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.
6. Cook on 440 W for 8-10 minutes, or until the mixture has been
completely reheated.
7. Use grill 1 and cook for a further 3-6 minutes, or until brown.
ingredients
Serves 2
25 g (1 oz) butter
1 garlic clove, crushed
1 small onion, finely chopped
15 ml (1 tbsp) plain flour
15 ml (1 tbsp) curry powder
grated rind and juice of ½
lemon
300 ml (½ pt) hot fish stock
25 g (1 oz) sultanas
10 ml (2 tsp) tomato puree
30 ml (2 tbsp) sweet chutney
450 g (1 lb) haddock, skinned
and chopped
salt and pepper
75 g (3 oz) creamed coconut
Dish: Casserole dish
(1.5 litre (3 pt)
ingredients
Serves 4
450 g (1 lb) smoked haddock
30 ml (2 tbsp) lemon juice
1 large onion, sliced
15 ml (1 tbsp) oil
40 g (1½ oz) butter
40 g (1½ oz) flour
3 ml (½ tsp) mustard
600 ml (1 pt) milk
salt and pepper
100 g (4 oz) Red Leicester
cheese
600 g (1 lb 5 oz) cooked
jacket potatoes, sliced
50 g (2 oz) wholemeal
breadcrumbs
Dish: large Casserole dish
Fish Curry
Family Fish Pie
… 50 …


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