Recipes - Automatic programmes
68
Fish curry
(serves 4)
Preparation time: 35–45 minutes
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Ingredients
300 g pineapple chunks
1 red capsicum
1 small banana
500 g firm white fish
1 ½ tbsp. lemon juice
30 g butter
100 ml white wine
100 ml pineapple juice
Salt, sugar and chilli powder
2 tbsp. cornflour
Preparation
Dice the fish and place in a suitable
container. Drizzle with lemon juice.
Quarter the capsicum, remove the
seeds and pith, and cut into narrow
strips. Peel and slice the banana. Add
to the fish along with the capsicum and
pineapple pieces, and mix well. Add the
butter. Mix together the wine, juice,
seasoning and cornflour to make a
smooth sauce and pour over the fish.
Mix everything thoroughly, then cover
and cook.
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Setting:
Fish fillet in sauce
Weight: approx. 1200 g
Shelf level: Turntable
Crispy fish pie
(serves 2)
Preparation time: 25–35 minutes
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Ingredients
400 g filleted perch or other white fish,
e.g. cod
1 ½ tbsp. lemon juice
Salt, white pepper
50 g butter
2 tsp. mustard
1 onion, finely diced
40 g grated Gouda cheese
20 g breadcrumbs
2 tbsp. fresh dill, chopped
Preparation
Drizzle the fish fillet with the lemon
juice, and leave to stand for approx. 10
minutes. Grease a flat oven dish with a
little butter. Pat the fish dry, season with
salt and pepper and place in the dish.
Mix the melted butter (450 W, 40–
50 sec.) with the mustard, onions,
Gouda cheese, breadcrumbs and dill,
and brush onto the fish. Bake until
golden.
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Setting:
Fish bake
Weight: approx. 600 g
Shelf level: Turntable
