16
• 300 g salmon steak
• 600 g whiting filet
• 1 tablespoon heavy cream
• 2 egg whites
• 1 tablespoon chopped parsley
• salt, pepper, nutmeg
• a dash lemon juice
Salmon & whiting fishloaf
Preparation time : 15 min
/
Cooktime : 15 min
Cut the salmon lengthwise into strips. Blend the whiting filets with
the egg whites, salt, pepper, nutmeg and lemon juice. Add the heavy
cream and the chopped parsley, stir with a wooden spoon. Line the
bottom of a loaf pan with waxed paper. Lay out 3 strips of salmon in
lines, cover with
1/3
of the stuffing, top with layers of salmon and
stuffing till all is used. Pat to remove any trapped air, smooth the top.
Cover with special micro-wave film or waxed paper and cook 15 min
on microwave power level
500W.
Let stand several minutes before
removing from the pan.
Serve with heavy cream with a hint of lemon and seasoning or with
mayonnaise.
• 1 cabbage (500 g)
• 150 g smoked
streaky bacon bits
• 4 salmon steaks (600 g)
• 10 juniper berries
• 1 dl white wine
• salt, pepper
Salmon steaks
cooked in cabbage
Preparation time : 15 min
/
Cooktime : 30 min
Separate 8 cabbage leaves, shred the cabbage heart. Place the chopped
cabbage, the berries, the streaky bacon bits together with the white
wine in a big bowl. Top with the whole cabbage leaves, cover and cook
14 min on microwave power level
MAXI.
Stir and season midway
through the programme. Set the whole cabbage leaves aside.
Place 4 cabbage leaves in a dish, cover with the chopped cabbage mix-
ture. Top with the salmon, season and cover with the remaining leaves.
Cover and cook 14 - 16 min on microwave power level
500W
. Serve
with hollandaise sauce.
You may replace the salmon by the fish of your choice.
• 600 g cod
• 1 shallot
• 2 tablespoons Xérès vinegar
• 2 tablespoons veal stock
• 1 pinch saffron (0.1 g)
• 50 g butter
• 100 g canned mushrooms
• 1 dl water
• salt, pepper
Cod filet
with saffron sauce
Preparation time : 5 min
/
Cooktime : 15 min
Place the chopped shallot and the vinegar in a bowl, cook down 1 min
on microwave power level
MAXI.
Add the veal stock, stir, then add
the saffron. Whisk while pouring in the water. Cook the mixture 1 min
on microwave power level
MAXI.
Add the butter and the drained
mushrooms, season. Salt and pepper the fish, baste with the sauce.
Cover and cook 12 - 13 min on microwave power level
500W.
Serve with rice pilaf. You may replace the cod by a similar fish filet, or
use wine vinegar rather than Xérès.
microwaving
4 servings
4 servings
4 servings
