Sharp R-222, Operation Manual With Cookbook

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RECIPES FOR AUTO COOK AC-6 R-232/R-232F
14
Fish fillet with sauce - Cod fish fillet Provençal
Ingredients
15-20 g
butter
75 g mushrooms cut in slices
1 clove garlic (crushed)
40-50 g spring onion
600 g tinned tomatoes without juice, drain well
1 tsp lemon juice
1 1/
2
tbsp tomato ketchup
1/
2
-1 tsp dried basil, salt and pepper
600 g cod fish fillet
Preparation
1. Cook butter, mushrooms, onions and garlic
together in a flan dish for 3 - 4 mins. on 100P.
2. Mix tomatoes, lemon juice, ketchup, basil, salt and
pepper.
3. Place fish fillet on the vegetables and cover with
sauce and some vegetables.
4. Cook on AUTO COOK AC-6 “Fish fillet with
sauce”.
Fishfillet with Leek and Cheese-sauce
Ingredients
40 g
butter
125 g spring onion
1/
2
tsp dried Marjoram
30 g flour
375 ml milk
75 g grated Gruyere, salt, pepper
1 tbsp chopped parsley
600 g fish fillet (e.g. coal fish)
Preparation
1. Put butter, onions and Marjoram in a casserole
and heat for 3 - 4 mins on 100P.
2. Stir in the flour and add the milk. Stir to a smooth
sauce.
3. Cook for 3 - 4 mins on 100P uncovered.
4. Stir in the cheese, parsley and season to taste.
5. Place the fish fillet in a quiche dish and pour the
sauce over it.
6. Cook on AUTO COOK AC-6 “Fish fillet with
sauce”.
Fish fillet with Piquant sauce
Ingredients
450 g
canned tomatoes, drain
150 g corn
2 tsp chilli sauce
30 g onion, finely chopped
2 tsp red wine vinegar
1/
4
tsp mustard
1 spice thyme
1 spice cayenne pepper
600 g fish fillet (e.g. rosefish)
Preparation
1. Mix ingredients for the sauce.
2. Place fish fillet (e.g. Rosefish fillet) in a quiche dish
and spread the sauce on fish fillet.
3. Cook on AUTO COOK AC-6 “Fish fillet with
sauce”.
Fishfillet with Curry sauce
Ingredients
30 g
butter
20 g chopped almonds
1-1
1/
2
tbsp curry
25 g flour (wholemeal)
30 g raisins
150 g pineapples (small pieces)
100 ml broth
100 ml pineapple juice
100 g sour cream
75 g peas (frozen), salt, pepper
600 g fish fillet (coal fish)
Preparation
1. Heat butter, almonds and curry covered for 1 - 2
mins on 100P.
2. Add the flour and stir very well.
3. Add raisins, pineapple, pineapple juice, broth and
cream, stirring continuously.
4. Cook covered for 2 - 3 mins. on 100P and stir
after cooking.
5. Add the peas and stir.
6. Season with salt and pepper.
7. Place the fish in a quiche dish and pour over the
sauce.
8. Cook covered on AUTO COOK AC-6 “Fish fillet
with sauce”.
NOTE:
1. These indications are for 1.2 kg (total weight). If you want to cook less than 1.2 kg you have to adjust
(reduce) the ingredients for the sauce (reducing cooking time for the preparation of the sauce) and reduce
quantity of fish.
2. If you want to make the sauce thicker for cod fillet provençal or fish fillet with piquant sauce, remove the fish
after cooking and stir in some sauce thickening powder (please follow manufacturer’s instructions).