Manual Sharp R 654M (page 38 of 48) (English)

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RECIPES

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POACHED SALMON WITH MUSTARD

SAUCE

Serves 4

Preparation time - 5 - 6 minutes

4 salmon steaks (approx. 175g (6oz) each)

45ml (3tbsp) dry white wine

300ml (

pint) mustard sauce (See Page 38)

sprig of fresh rosemary to garnish

1 Place the salmon steaks in a large flan dish, pierce

in several places and add the wine. Cover and

cook on 70P for 8 minutes. Allow to stand whilst

preparing the sauce.

2 Place the salmon steaks in a warm serving dish,

reheat on 70P for 2 minutes. Serve the sauce

separately.

TROUT WITH ORANGE & ALMONDS

Serves 2

Preparation time - 6 minutes

2 medium trout (approx, 225g (8oz) each)

salt and pepper to taste

juice and rind of one orange

50g (2oz) flaked almonds

slices of orange to garnish

1 Wash the trout. Discard heads and tails and pat

dry. Place in a large flan dish, pierce in several

places. Season. Pour over the orange juice.

Sprinkle with the rind and flaked almonds 2

minutes before the end of the cooking sequence.

2 Place on the rack, cook on 50P for 5 minutes,

and then DUAL GRILL 50P for 2-4 minutes.

Garnish with slices of orange.

FISH PIE

Serves 4

Preparation time - 18 minutes

675g (1

lb) potatoes, peeled and chopped

75ml (5tbsp) water

25g (1oz) butter

30 - 60ml (2-4tbsp) milk

salt and pepper to taste

450g (1lb) fish fillets (e.g. fresh cod)

300ml (

pint) parsley sauce (See Page 39)

25g (1oz) cheese, grated

1 Place potatoes in a bowl, add 75ml (5tbsp)

water. Cover and cook on 100P for 14 minutes,

until soft enough to mash. Mash with butter, milk

and seasoning.

2 Place fish in a flan dish in a single layer, cover

and cook on 70P for 7 minutes. Flake the fish and

mix with the parsley sauce. Pour into a flan or

casserole dish. Spread the potatoes on top and

sprinkle with the grated cheese.

3 Cook on DUAL GRILL 50P for 10 minutes, until

the cheese has melted.

PAELLA

Serves 4

Preparation time - 5 - 6 minutes

200g (7oz) white long grain rice

600ml (1 pint) boiling chicken stock

2.5ml (

tsp) turmeric

salt to taste

1 red pepper, seeded and sliced

100g (4oz) prawns, cooked

100g (4oz) peas

100g (4oz) cockles, cooked

100g (4oz) mussels, cooked

100g (4oz) baby corn

225g (8oz) chicken, cooked and chopped

1 Place the rice in a large bowl, add the stock,

turmeric and salt. Cook on 70P for 14-15 minutes,

until the rice is tender, stir 2-3 times during

cooking. Drain.

2 Stir in red pepper, prawns, peas, cockles,

mussels, baby corn and chicken. Cook on 100P

for 8 minutes, stirring after 4 minutes.

An excellent party or supper dish.

R-654M O/M & C/B 07/02/2001 08:35 Page 36

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Sharp R 654M Manual

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