62
Stuffed Citrus Trout
Serves 4
I
ngredients
4 trout, 350 g (12 oz) each
Stuffing:
1 bunch spring onions, finely chopped
100 g (4 oz) button mushrooms, finely sliced
grated rind and juice of 1 orange
2
1⁄
2
cm (1”) cube fresh ginger, peeled and
grated
dash of Soy sauce
juice of 1 orange
juice of 1 lime
black pepper
25 g (1 oz) butter
Dish: Shallow Dish
Oven Accessory: glass turntable and grill
rack
1. Wash the fish and pat dry. Fill the fish
cavities with the onions, mushrooms,
orange, ginger and soy sauce and arrange
the fish in the dish.
2. Pour over the orange and lime juice.
Season and marinade for one hour.
3. Dot with butter, place the fish two at a time
on the grill rack.
4. Cook on GRILL 2 for 20 mins. or until crisp
and brown. Turn halfway.
Repeat with remaining fish.
I
ngredients
350 g (12 oz) potatoes
25 g (1 oz) butter
1 small onion, finely chopped
200 g (7 oz) can tuna, drained
1 egg, hardboiled, chopped
30 ml (2 tbsp) fresh parsley, chopped
10 ml (2 tsp) lemon juice
salt and pepper
1 egg, beaten
100 g (4 oz) breadcrumbs
Tuna Fish Cakes
Serves 4
Dish: Large bowl
Oven Accessory: glass turntable and then
grill rack
1. Place potatoes in bowl with 45ml (3tbsp)
water. Cover and cook on HIGH Micro for
6-8 mins or until cooked. Drain.
2. Place butter and onion in a bowl, cover and
cook on HIGH Micro for 4 mins. or until
soft. Add potatoes and mash.
3. Stir in tuna, hard boiled egg, parsley and
lemon juice, season well.
4. Shape into 8 cakes and coat in beaten egg
and breadcrumbs.
5. Place on grill rack and cook on
Combination: GRILL 1 and SIMMER Micro
for 10-12 mins. or until brown, turning
halfway.
