42
FISH
Stuffed Citrus Trout Serves 4
Oven Accessory: glass turntable and grill rack
1. Wash the fish and pat dry. Fill the fish cavities with the combined stuffing ingredients and
arrange the fish in a shallow dish.
2. Pour over the orange and lime juice. Season and marinade for one hour.
3. Dot with butter, place the fish two at a time on the grill rack.
4. Cook on GRILL 2 for 12-15 mins. or until crisp and brown. Turn halfway.
Repeat with remaining fish.
Ingredients
4 trout, 350 g (12 oz) each
Stuffing:
1 bunch spring onions, finely chopped
100 g (4 oz) button mushrooms, finely
sliced grated rind and juice of 1 orange
2
1
/
2
cm (1”) cube fresh ginger, peeled and
grated
dash of Soy sauce
juice of 1 orange
juice of 1 lime
black pepper
25 g (1 oz) butter
Fish
Fish cooks very well by microwave as it
stays moist and the lingering fish smells left
in conventional ovens are avoided.
WHEN IS FISH COOKED?
Fish is cooked when it flakes easily and
becomes opaque.
For fish with a strong odour, eliminate the
smell after cooking by placing 600 ml (1 pt)
of boiling water and 1 sliced lemon in a large
bowl, cook on SIMMER for 20 mins. Wipe
out oven with a dry cloth.
WHOLE FISH
If cooking 2 whole fish together, they should
be arranged head to tail for even cooking.
Large whole fish must have the tail and head
shielded halfway through cooking with
smooth pieces of tin foil secured with
cocktail sticks.
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
30 ml (2 tbsp) of lemon juice, white wine or
water.
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 if the skin and flesh
is pierced several times with a cocktail stick.
