83
Prawn and Haddock Pie
Serves 6
Dish: large jug, shallow dish 20 x 25cm (8"x10")
Oven Accessory: glass tur low wire rack on metal tray
1. Place butter in a large jug on glass turntable and melt on
HIGH
MICROWAVE
for 30 secs. Stir in flour to make a roux.
2. Then add the milk gradually, stirring continuously until well combined
and cook for 2 mins. on
HIGH MICROWAVE
. Stir and cook for a further
2 mins. on
HIGH MICROWAVE
stirring halfway. Season and set aside.
3. Place fresh and smoked haddock into dish with 30ml (2tbsp) milk.
Cover, place on glass turntable and cook fish on
AUTO FRESH FISH
PROGRAM
or on
MEDIUM MICROWAVE
for 15mins. Drain, skin and
remove any bones.
4. Flake the fish into dish and scatter the prawns over. Pour over the
sauce, season and sprinkle with chopped parsley.
5. Place potatoes in a dish with 45ml (3tbsp) water. Cover, place on glass
turntable and cook on
AUTO POTATOES BOILED PROGRAM or on
HIGH MICROWAVE
for 10-12 mins until soft. Drain.
6. Place Swede in a dish with 45ml (3tbsp) water. Cover, place on glass
turntable and cook and cook on
AUTO FRESH VEGETABLE PRO-
GRAM or on HIGH MICROWAVE
for 15 mins.
7. Mash potato with 25g (1oz) butter.
8. Mash swede with 25g (1oz) butter and mix in 2tbsp of mashed potato.
9. Spoon alternate lines of potato and swede over the top of the fish mix-
ture to cover. Fluff up with a fork.
10.Place dish on low wire rack and cook on
COMBINATION: TURBO-
BAKE 230°C + GRILL 3 + LOW MICROWAVE
for 18-20 mins.
Ingredients
For the sauce
15g (½oz) butter
15g (½oz) flour
275ml (½pint) milk
350g (12oz) fresh had-
dock fillet
350g (12oz) fresh
undyed smoked had-
dock
100g (4oz) prawns
salt & pepper
1tbsp chopped flat leaf
parsley
For the topping
700g (1 ½ lb) potatoes,
peeled, chopped into
small chunks
450g (1lb) Swede,
diced
50g (2oz) butter
FISH
Family Fish Pie
Serves 4
Dish: shallow dish, large casserole
Oven Accessory: glass tur metal tray
1. Place potatoes in a dish with 45ml (3tbsp) water. Cover, place on glass
turntable and par-boil on
HIGH MICROWAVE
for 7-8 mins.
2. Arrange fish in a shallow dish and add lemon juice. Cover, place on glass
turntable and cook on
HIGH MICROWAVE
for 4-5mins. or until it flakes
easily.
3. Place onion and oil in a bowl. Cook on
HIGH MICROWAVE
for 3 mins. or
until the onion is soft.
4. Melt the butter on
HIGH MICROWAVE
for 30 secs. Stir in the flour and
mustard and cook for a further 15 secs. Add milk and seasoning, gradu-
ally stir to a smooth paste. Cook on
HIGH MICROWAVE
for 5 mins. or
until the sauce is thick and bubbling. Stir twice during cooking.
5. Add 75 g (3 oz) of grated cheese to the sauce and stir well.
6. Flake the fish and arrange in a serving dish. Add onions and place the
sliced potatoes on top.
7. Pour over the cheese sauce. Sprinkle with breadcrumbs and remaining
cheese.
8. Place on metal tray and cook on Combination:
CONVECTION 190°C +
SIMMER MICROWAVE
for 15-20 mins. or until golden brown and piping
hot.
Ingredients
600g (1lb 5oz) pota-
toes, cooked and sliced
450g (1lb) smoked
haddock
30ml (2 tbsp) lemon
juice
1 large onion, sliced
15ml (1 tbsp) oil
40g (1½oz) butter
40g (1½oz) flour
3ml ( ½tsp) mustard
600ml (1 pt) milk
salt and pepper
100g (4 oz) Red
Leicester cheese
75g (3oz) wholemeal
breadcrumbs
