Sharp R-631, Operation Manual With Cookbook

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17
RECIPES FOR AUTO COOK RECIPES AC-4
ENGLISH
Fish fillet with sauce - Cod fish fillet Provençal
Ingredients
15-20g
butter
75g mushrooms cut in slices
1 clove garlic (crushed)
40-50g spring onion
600g tinned tomatoes without juice, drain well
1 tsp lemon juice
1 1/
2
tbsp tomato ketchup
1/
2
-1tsp dried basil, salt and pepper
600g 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-4 “Fish fillets with
sauce”.
Fish fillet with Leek and Cheese-sauce
Ingredients
40g
butter
125g spring onion
1/
2
tsp dried Marjoram
30g flour
375ml milk
75g grated Gruyere, salt, pepper
1 tbsp chopped parsley
600g 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, season to taste.
5. Place the fish fillet in a quiche dish and pour the
sauce over it.
6. Cook on AUTO COOK AC-4 “Fish fillets with
sauce”.
7. After cooking take out the fish and stir the sauce well.
Fish fillet with Piquant sauce
Ingredients
450g
canned tomatoes, drain
150g corn
2tsp chilli sauce
30g onion, finely chopped
2tsp red wine vinegar
1/
4
tsp mustard
1 spice thyme
1 spice cayenne pepper
600g 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-4 “Fish fillets with
sauce”.
Fish fillet with Curry sauce
Ingredients
30g
butter
20g chopped almonds
1-1 1/
2
tbsp curry
25g flour (wholemeal)
30g raisins
150g pineapples (small pieces)
100ml broth
100ml pineapple juice
100g sour cream
75g peas (frozen), salt, pepper
600g 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-4 “Fish fillets
with sauce”.
NOTES:
1. These indications are for 1.2kg. If you want to cook less than 1.2kg you have to adjust (reduce) the
ingredients for the sauce and also the cooking time for the preparation of the sauce, and adjust the 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).