En-33
English
Ingredients
4 Salmon Cutlets (800 g)
salt
freshly ground pepper
olive oil
4 tomatoes
Herbs de Provence
1 courgette
12 black olives
Provençal Fish Cutlets
Dish: Glass dish
Serves: 4
Oven Accessory: Metal tray on glass tray
1. Wash and dry fish cutlets. Sprinkle with salt, pepper
and oil.
2. Cut the tomatoes in slices and remove the stalk. Cut
the courgette in slices. Place the fish and the
vegetables in a glass dish and sprinkle with olive oil
and Herbs de Provence.
3. Place the dish on the metal tray and cook on
combination 180°C and 600 W for about 20
minutes. Shortly before the end of the cooking time,
add the olives to the dish.
Fish
Ingredients
450 g (1 lb) white fish
50 g (2 oz) butter
50 g (2 oz) flour
450 ml (
3/
4
pt) milk
300 ml (
1/
2
pt) white wine
450 g (1 lb) mixed
seafood
6 gherkins, diced
15 ml (1 tbsp) fresh
parsley
10 ml (2 tsp) dill
salt and pepper
Rosti topping:
900 g (2 lb) potatoes
15 ml (1 tbsp) capers
50 g (2 oz) butter, melted
50 g (2 oz) cheddar
cheese, grated
Special Occasion Fish Pie
Dish: gratin dish
Serves: 4
Oven Accessory: glass tur metal tray
1. Place the white fish with 2 tbsp water in a shallow
dish. Cover and cook on 1000 W power for 4-5
mins. or on AUTO FISH program. Drain, skin, bone
and flake.
2. Make the sauce by melting the butter in a large jug
on 1000 W for 1 min. Add the flour and stir well.
Mix in the milk and wine and cook on 1000 W
for 4-5 mins. Stir halfway. Mix in the fish, mixed
seafood, gherkins and herbs. Season and pour into
the dish.
3. Grate the potatoes and mix in the capers, melted
butter and grated cheese. Place lightly on the fish
sauce without pressing firmly to keep the grated
form. Cook on Combination: convection 220°C +
250 W for 30 - 35 mins. or until piping hot and
golden.
Содержание Inverter NN-A775
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