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Ingredients
250g (8oz) tail end of salmon, boned, skinned,
and cut into bite-sized pieces.
125g (4 oz) cooked peeled prawns
juice of
1/2
lemon
salt & black pepper
125g (8 oz) filo pastry
50g (2 oz) butter, melted
Prawn & Salmon Filo Parcels
Oven Accessory: metal tray
Serves: 4
1. Combine salmon and prawns. Sprinkle
with lemon juice and season to taste.
2. Pre-heat the oven empty on
CONVECTION 190°C.
3. Cut the filo pastry into 8 squares
measuring 18cm (7 in).
4. Brush 2 squares with the melted butter,
covering the remaining squares with a
damp tea towel.
5. Place
1/4
of the salmon & prawn
mixture in the middle of one buttered
filo square.
6. Fold 2 sides of the filo to form a
rectangle. Fold one of the open ends
over the filling and the other one
underneath.
7. Place this parcel on the second
buttered square and draw up the edges
and seal the parcel.
8. Repeat steps 4-7 three more times
9. Place parcels on greased metal tray
and brush them with melted butter.
10.Place metal tray on glass trayl in
the oven.
11. Cook on CONVECTION 190°C for 15-
18 mins. until crisp and golden.
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 190 °C and
600 W for about 20 minutes. Shortly
before the end of the cooking time, add
the olives to the dish.
Fish
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.