23
RECIPES
POACHED SALMON WITH MUSTARD
SAUCE
Serves 4
Preparation time - 5 - 6 minutes
4 salmon steaks (approx. 175g (6oz) each)
45ml (3tbsp) dry white wine
300ml (1/2 pint) mustard sauce (See Page 26)
Garnish with a sprig of fresh rosemary
1 Place the salmon steaks in a large flan dish,
pierce in several places and add the wine. Cover
and cook on
MEDIUM HIGH
(70%) for 8
minutes. Allow to stand whilst preparing the
sauce.
2 Place the salmon steaks in a warm serving dish,
reheat on
MEDIUM HIGH
(70%) for 2
minutes. Serve the sauce separately.
FISH PIE
Serves 4
Preparation time - 18 minutes
700g (11/2lb) potatoes, peeled and chopped
25g (1oz) butter
30ml (2tbsp) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (1/2 pint) parsley sauce (See Page 26)
25g (1oz) cheese, grated
1 Place potatoes in a bowl, add 75ml (5tbsp)
water. Cover and cook on
HIGH
(100%) for
14 minutes, until soft enough to mash. Mash
with butter, milk and seasoning.
2 Place fish in a flan dish in a single layer, cover
and cook on
MEDIUM HIGH
(70%) for 7
minutes. Flake the fish and mix with the parsley
sauce. Pour into a flan or casserole dish. Spread
the potatoes on top and sprinkle with the grated
cheese.
3 Cook on
MEDIUM HIGH
(70%) for 7 minutes,
until the cheese has melted.
BEEF STROGANOFF
Serves 4
Preparation time - 10 - 12 minutes
1kg (2lb) rump steak, cut into strips
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml (3/4 pint) hot beef stock
150ml (1/4 pint) white wine
30ml (2tbsp) cornflour mixed with a little water
100g (4oz) mushrooms, thinly sliced
150ml (1/4 pint) soured cream
1 Toss the steak in the flour, salt and pepper, until
evenly coated.
2 Place the steak, remaining flour, onion, tomato
purée, beef stock and white wine in a casserole
dish. Cover and cook on
MEDIUM HIGH
(70%) for 30 minutes.
3 Stir in cornflour and mushrooms. Cook on
MEDIUM HIGH
(70%) for 5 minutes. Stir in
the cream to serve.
Ideal served on a bed of tagliatelle or rice.
Summary of Contents for R-212M
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