83
I
ngredients
100 g (4 oz) broccoli
100 g (4 oz) cauliflower
1 medium red pepper, diced
198 g (7 oz) can salmon,
drained
25g (1 oz) butter
30 ml (2 tbsp) plain flour
300 ml (
1/
2
pt) milk
50 g (2oz) grated tasty
cheese
150 ml (
1/
4
pt) cream
(optional)
salt and pepper to taste
15 g (
1/
2
oz) butter
75 g (3 oz) fresh white
breadcrumbs
15 ml (1 tbsp) chopped fresh
parsley
pinch paprika
Salmon & Vegetable Mornay
Serves 4
Dish: 20 x 25 cm (8" x 10") dish
Oven Accessory: glass tur metal tray + low wire
rack
1. Break broccoli and cauliflower into florets, add red pepper
and 2 tbsp water. Cover and cook on HIGH power for 5-6
mins. or until soft. Drain.
2. Flake salmon and mix with vegetables.
3. Melt butter in jug on HIGH power for approx. 20-30 secs.
Stir in flour then milk. Cook on HIGH power for 2 mins. or
until mixture boils and thickens; stir halfway. Stir in cheese,
cream and seasoning. Pour cheese sauce over vegetables
and salmon.
4. Melt extra butter in a small bowl on HIGH power for approx.
15-20 secs. Stir in breadcrumbs, parsley and paprika.
Sprinkle over vegetable mixture.
5. Cook on Combination: TURBO-BAKE 230˚C + GRILL 3 +
LOW power for 10 - 12 mins. or until golden brown.
I
ngredients
450 g (1 lb) white fish
50 g (2 oz) butter
50 g (2 oz) flour
450 ml (
3/
4
pt) milk
300 ml (
1/
2
pt) white wine
450 g (1 lb) mixed seafood
6 gherkins, diced
15 ml (1 tbsp) fresh parsley
10 ml (2 tsp) dill
salt and pepper
Rosti topping:
900 g (2 lb) potatoes
15 ml (1 tbsp) capers
50 g (2 oz) butter, melted
50 g (2 oz) cheddar cheese,
grated
Special Occasion Fish Pie
Serves 4
Dish: gratin dish
Oven Accessory: glass tur metal tray
1. Place the white fish with 2 tbsp water in a shallow dish.
Cover and cook on HIGH power for 4-5 mins or on AUTO
FISH program (see page 54). Drain, skin, bone and flake.
2. Make the sauce by melting the butter in a large jug on HIGH
power for 1 min. Add the flour and stir well. Mix in the milk
and wine and cook on HIGH power for 4-5 mins. Stir
halfway. Mix in the fish, mixed seafood, gherkins and herbs.
Season and pour into the dish.
3. Grate the potatoes and mix in the capers, melted butter and
grated cheese. Place lightly on the fish sauce without
pressing firmly to keep the grated form. Cook on
Combination: CONVECTION 220°C + SIMMER power for
30 - 35 mins. or until piping hot and golden.
FISH