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Fish fillet with sauce - Cod fish fillet Provençal
Ingredients
20 g
butter
100 g
mushrooms cut in slices
1 clove
garlic (crushed)
50 g
spring onion
1 tin (825 g) tinned tomatoes without juice, drain well
1 tsp
lemon juice
2 tbsp
tomato ketchup
½-1tsp
dried basil, salt and pepper
800 g
cod fish fillet
Preparation
1. Cook butter, mushrooms, onions and garlic together
in a deep casserole dish for 3-4 mins. on 100 P.
2. Mix tomatoes, lemon juice, ketchup, basil, salt and
pepper.
3. Place fish fillet on the vegetables and cover
with sauce and some vegetables. Cover with
microwave plastic wrap.
4. Cook on
SENSOR COOK No. 5
“Fish fillets with
sauce”.
Fish fillet with Leek and Cheese-sauce
Ingredients
50 g
butter
175 g
spring onion
½ tsp
dried Marjoram
40 g
flour
500 ml
milk
100 g
grated Gruyere, salt, pepper
1 tbsp
chopped parsley
800 g
fish fillet (e.g. coal fish)
Preparation
1. Put butter, onions and Marjoram in a casserole and
heat for 3-4 mins on 100 P.
2. Stir in the flour and add the milk. Stir to a smooth
sauce.
3. Cook for 3-4 mins on 100 P uncovered.
4. Stir in the cheese, season to taste.
5. Place the fish fillet in a deep casserole dish and
pour the sauce over it. Cover with microwave
plastic wrap.
6. Cook on
SENSOR COOK No. 5
“Fish fillets with
sauce”.
7. After cooking take out the fish and stir the sauce well.
Fish fillet with Piquant sauce
Ingredients
1 tin (825 g) canned tomatoes, drain
1 tin (280 g) corn
2-3 tsp
chilli sauce
40 g
onion, finely chopped
3 tsp
red wine vinegar
¼ tsp
mustard
1 spice
thyme
1 spice
cayenne pepper
800 g
fish fillet (e.g. rosefish)
Preparation
1. Mix ingredients for the sauce.
2. Place fish fillet (e.g. Rosefish fillet) in a deep
casserole dish and spread the sauce on fish fillet.
Cover with microwave plastic wrap.
3. Cook on
SENSOR COOK No. 5
“Fish fillets with
sauce”.
Fish fillet with Curry sauce
Ingredients
40 g
butter
30 g
chopped almonds
1-2 tbsp
curry powder
30 g
flour (wholemeal)
40 g
raisins
200 g
pineapple (small pieces)
125 ml
broth
125 ml
pineapple juice
150 g
sour cream
100 g
peas (frozen), salt, pepper
800 g
fish fillet (coal fish)
Preparation
1. Heat butter, almonds and curry covered for 1-2
mins on 100 P.
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 100 P and stir after
cooking.
5. Add the peas and stir.
6. Season with salt and pepper.
7. Place the fish in a deep casserole dish and pour
over the sauce. Cover with microwave plastic wrap.
8. Cook on
SENSOR COOK No. 5
“Fish fillets with
sauce”.
NOTES:
1. These indications are for 1,6 kg. If you want to cook less than 1,6 kg you have to adjust (reduce) the
ingredients for the sauce and also the cooking time for the preparation of the sauce.
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).
RECIPES FOR SENSOR COOK No. 5
“FISH FILLETS WITH SAUCE”
