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Sharp R-960N Manual

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Fish fillet with sauce - Cod fish fillet Provençal
Ingredients
20 g butter
100 g mushrooms cut in slices
1 clove garlic (crushed)
50 g spring onion
1 tin (825 g) tinned tomatoes without juice, drain well
1 tsp lemon juice
2 tbsp tomato ketchup
1
/2-1tsp dried basil, salt and pepper
800 g cod fish fillet
Preparation
1. Cook butter, mushrooms, onions and garlic
together in a flan dish for 3-4 minutes on 100P.
2. Mix tomatoes, lemon juice, ketchup, basil, salt and
pepper.
3. Place fish fillet on the vegetables and cover with
sauce and some vegetables. Cover with microwave
plastic wrap.
4. Cook on SENSOR COOK No. 5 “Fish fillets with
sauce”.
Fishfillet with Leek and Cheese-sauce
Ingredients
50 g butter
175 g spring onion
1
/2 tsp dried Marjoram
40 g flour
500 ml milk
100 g grated Gruyere, salt, pepper
1 tbsp chopped parsley
800 g fish fillet (e.g. coal fish)
Preparation
1. Put butter, onions and Marjoram in a casserole and
heat for 3-4 minutes on 100P.
2. Stir in the flour and add the milk. Stir to a smooth
sauce.
3. Cook for 3-4 minutes on 100P uncovered.
4. Stir in the cheese, season to taste.
5. Place the fish fillet in a quiche dish and pour the
sauce over it. Cover with microwave plastic wrap.
6. Cook on SENSOR COOK No. 5 “Fish fillets with
sauce”.
7. After cooking take out the fish and stir the sauce well.
Fish fillet with Piquant sauce
Ingredients
1 tin (825 g) canned tomatoes, drain
1 tin (280 g) corn
2-3 tsp chilli sauce
40 g onion, finely chopped
3 tsp red wine vinegar
1
/4 tsp mustard
1 spice thyme
1 spice cayenne pepper
800 g fish fillet (e.g. rosefish)
Preparation
1. Mix ingredients for the sauce.
2. Place fish fillet (e.g. Rosefish fillet) in a quiche dish
and spread the sauce on fish fillet. Cover with
microwave plastic wrap.
3. Cook on SENSOR COOK No. 5 “Fish fillets with
sauce”.
Fishfillet with Curry sauce
Ingredients
40 g butter
30 g chopped almonds
1-2 tbsp curry powder
30 g flour (wholemeal)
40 g raisins
200 g pineapple (small pieces)
125 ml broth
125 ml pineapple juice
150 g sour cream
100 g peas (frozen), salt, pepper
800 g fish fillet (coal fish)
Preparation
1. Heat butter, almonds and curry covered for 1-2
minutes on 100P.
2. Add the flour and stir very well.
3. Add raisins, pineapple, pineapple juice, broth and
cream, stirring continuously.
4. Cook covered for 2-3 minutes. on 100P and stir
after cooking.
5. Add the peas and stir.
6. Season with salt and pepper.
7. Place the fish in a quiche dish and pour over the
sauce. Cover with microwave plastic wrap.
8. Cook on SENSOR COOK No. 5 “Fish fillets with
sauce”.
NOTES:
1. These indications are for 1.6 kg. If you want to cook less than 1.6 kg you have to adjust (reduce) the
ingredients for the sauce and also the cooking time for the preparation of the sauce.
2. If you want to make the sauce thicker for cod fillet provençal or fish fillet with piquant sauce, remove the fish
after cooking and stir in some sauce thickening powder (please follow manufacturer’s instructions).
RECIPES FOR SENSOR COOK NO. 5
“FISH FILLETS WITH SAUCE”
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