16
Method:
1
Mix the vegetables together and place in one Compartment.
2
Arrange fish fillets on top of the vegetables.
3
Place a small knob of butter and thyme sprig on top of each fillet.
Season with a little salt and pepper.
4
Put potatoes into the other Compartment.
5
Set time for the fish and vegetables using the fish pre-set plus 5
minutes (20 mins). Set time for the potatoes using the vegetables
pre-set (30 mins).
6
Press the Steam Button
7
For the dressing, mix butter, lemon zest, lemon juice and thyme
leaves and pour over the fish when serving.
Ingredients:
•
4 x 125g halibut fillets, skinned
(or use Pacific cod)
•
15g butter
•
4 small thyme sprigs
•
Salt and freshly ground black
pepper
Vegetables:
•
750g small new potatoes
•
2 leeks, cut into strips
•
1 large carrot, cut into strips
•
150g green beans, trimmed
Dressing:
•
50g butter, melted
•
Finely grated zest and juice of 1
lemon
•
1 tbsp fresh thyme leaves
Steamed halibut with lemon and thyme dressing
Method:
1
Mix together the vegetables and place into one Compartment.
2
Brush the salmon fillets with sesame oil and sprinkle with sesame
seeds. Arrange on top of the vegetables in the Compartment.
3
Place the noodles into the rice tray and position in the other
Compartment.
4
Mix together the Sauce ingredients and pour over the noodles. Stir
to combine.
5
Set time for the salmon and vegetables using the fish pre-set plus 5
minutes (20 mins).
6
Set time for the noodles to 20 minutes.
7
Press the Steam Button.
8
Stir noodles 5 minutes before end of cooking time to ensure they
are separated.
Ingredients:
•
4 x 125g salmon fillets
•
4 tsp toasted sesame oil
•
1 tsp sesame seeds
•
300g of medium cooked noodles
Vegetables:
•
150g sugar snap peas or
mangetout
•
6 spring onions, cut into strips
•
1 carrot, cut into fine strips
Sauce:
•
300ml coconut milk
•
2 tbsp sweet chilli sauce
•
1 tsp grated fresh root ginger
•
1 tbsp chopped fresh coriander
Sesame salmon and steamed greens served with coconut milk and sweet
chilli sauce noodles
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