112
How to do it:
1. Mix the leek rings and Savoy cabbage. Put half the mixture into an oval tray.
2. Cut the cod fi llets into appropriate pieces and put them over the vegetables.
3. Season with a little salt and pepper and put the rest of the vegetables on top.
4. Pour the sauce over into the cod and vegetables, put the lid on, and put the tray in the
microwave oven for approximately 8 min. at full effect.
5. Leave the dish to rest for 5-6 min.
Serve with good bread or rice.
Other types of fi sh can also be used, such as plaice, pollock, lemon sole.
Steamed fi llet of fi sh with vegetable sauce (2 pers.)
4 plaice fi llets or lemon sole fi llets
1 leek
2 carrots
Salt and freshly ground white pepper
50 g butter
4 dl whipping cream
1 tsp fi sh stock
2 tbsp Maizena, light sauce thickener
Garnish: defrosted shrimps, dill, and lemon wedges
How to do it:
1. Fold the fi llets over at the middle and place them in an oval tray.
2. Rinse the vegetables cut them into 5 cm, very thin shreds, and put them on top of the fi sh.
3. Melt the butter in a small covered bowl at full effect for 1 minute. Add cream and fi sh
stock (dissolved).
Season with salt and pepper and pour the mixture over the fi sh and vegetables. Put the lid
on and steam at full effect for 8 min. until the fi sh is tender. Allow the dish to rest for 5 min.
before serving.
Garnish with defrosted shrimps, dill, and lemon wedges, and serve the dish with boiled rice
or French bread.
Fish with cream cheese (2-4 pers.)
400 g fi llet of fi sh (e.g. cod)
3 tomatoes, sliced
1 bundle of parsley
200 g cream cheese
1 dl whipping cream
1 tsp Maizena sauce thickener
½ tsp salt
White pepper
Ground nutmeg
How to do it:
1. Place the fi llets in a tray and put the tomato slices on top.