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I
ngredients
350 g (12 oz) potatoes
25 g (1 oz) butter
1 small onion, finely
chopped
200 g (7 oz) can tuna,
drained
1 egg, hard boiled, chopped
30 ml (2 tbsp) fresh parsley,
chopped
10 ml (2 tsp) lemon juice
salt and pepper
2 eggs, beaten
100 g (4 oz) breadcrumbs
Tuna Fish Cakes
Serves 4
Oven Accessory: glass tur metal tray + high rack
1. Cook potatoes with 45 ml (3 tbsp) water, covered on HIGH
power for 6-8 mins. or until cooked. Drain.
2. Place butter and onion in a bowl, cover and cook on HIGH
power for 4 mins. or until soft. Add potatoes and mash.
3. Stir in tuna, hard boiled egg, parsley, lemon juice and one
beaten egg, season well.
4. Shape into 8 cakes and coat in beaten egg and
breadcrumbs.
5. Place on metal tray on high rack and cook on
Combination: TURBO-BAKE 250˚C + GRILL 1 + WARM
power for 12-15 mins. or until brown, turning halfway.
Stuffed Citrus Trout
Serves 4
Oven Accessory: glass turntable, metal tray and high rack
1. Wash the fish and pat dry. Fill the fish cavities with the
combined stuffing ingredients and arrange the fish in a
shallow dish.
2. Pour over the orange and lime juice. Season and marinade
for one hour.
3. Dot with butter, place the fish two at a time on the metal
tray on the high rack.
4. Cook on GRILL 2 for 12-15 mins. or until crisp and brown.
Turn halfway. Repeat with remaining fish.
I
ngredients
4 trout, 350 g (12 oz) each
Stuffing:
1 bunch spring onions,
finely chopped
100 g (4 oz) button
mushrooms, finely sliced
grated rind and juice of 1
orange
2
1/
2
cm (1”) cube fresh
ginger, peeled and grated
dash of soy sauce
juice of 1 orange
juice of 1 lime
black pepper
25 g (1 oz) butter
I
ngredients
25 g (1oz) butter
1 clove garlic, crushed
1 small onion, finely
chopped
15 ml (1 tbsp) plain flour
15 ml (1 tbsp) curry powder
grated rind and juice of
1/
2
lemon
300 ml (
1/
2
pt) hot fish stock
25 g (1 oz) sultanas
10 ml (2 tsp) tomato puree
30 ml (2 tbsp) mango
chutney
450 g (1 lb) haddock,
skinned and chopped
salt and pepper
75 g (3 oz) creamed
coconut
Fish Curry
Serves 4
Dish: large casserole
Oven Accessory: glass turntable
1. Melt the butter in the casserole dish on HIGH power for 30
secs. or until melted.
2. Stir in the garlic and onion and cook covered on HIGH
power for 3 mins.
3. Stir in the flour, curry powder, lemon rind and juice and fish
stock. Cover and cook on HIGH power for 3 mins. stirring
halfway through the cooking time.
4. Stir in the remaining ingredients except the coconut, cover
and cook on HIGH power for 3-4 mins. or until fish flakes,
stirring occasionally.
5. Break up the coconut with a fork, then stir into the curry.
Leave to stand for 5 mins. before serving with boiled rice.
FISH