
En-34
Ingredients
2 x trout (580 g)
4 tbsp (60 ml) lemon juice
50 g (2 oz) butter
50 g (2 oz) almonds, flaked
Trout & Almonds
Dish: 23 x 20 cm (10 x 8”) shallow dish + small bowl
Serves: 2
Oven Accessory: glass tray
1. Place fish in dish head to tail. Sprinkle over lemon
juice. Cover and cook on 1000 W for 7-8 mins. (or
AUTO PROGRAM FISH) until flesh flakes and is
cooked.
2. Leave to stand covered.
3. Place butter and almonds in a small bowl. Cook on
1000 W for 2-3 mins. or until brown, stirring
halfway.
4. Drain liquid from fish. Spoon the almonds and butter
over and serve.
Ingredients
225 g (8 oz) tomatoes
75 ml (2 fl.oz) olive oil
30 ml (2 tbsp) tomato
puree
2 onions, chopped
1 large leek, sliced
4 garlic cloves, crushed
1.2 ltr (2 pt) fish stock
salt and black pepper
150 ml (
1/
4
pt) dry white
wine
4 sprigs thyme
small piece of orange peel
4 strands saffron
5 ml (1 tsp) chilli sauce
450 g (1 lb) cod, haddock
or coley
450 g (1 lb) mixed seafood
4 large fresh prawns
bunch of dill to garnish
Bouillabaisse
Dish: 3 litre (6 pt) casserole
Serves: 6
Oven Accessory: glass turntable
1. Skin the tomatoes and cut into four pieces, removing
the cores. Place the oil and tomato puree in a large
bowl, heat on 1000 W for 1 min. and mix well.
Add the onions and leek, cook on 1000 W for 3-4
mins. or until soft.
2. Add the garlic, tomatoes, stock, wine, thyme, salt,
pepper and orange peel, saffron and chilli sauce.
Heat on 1000 W for 3-4 mins. Skin the fish, cut
into chunks and add to the tomato liquid. Cover and
cook on 1000 W for 3-4 mins. or until the fish is
cooked. Add the mixed seafood and prawns and
heat again for 2-3 mins. on 1000 W or until hot,
taking care not to overcook the fish.
3. Serve garnished with dill.
Fish
Содержание Inverter NN-A775
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