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Vegetable and fish casserole
2 servings
Vegetable auto program
200 g potatoes, diced
200 g squash, diced
100 g carrots, diced
1 dl water
200 g fish fillets e.g. cod, haddock
Sauce:
1 dl 18% crème fraîche
1
/
2
dl frozen peas
1 tbsp. cornflour
1 tsp. salt
1 tsp. curry powder
1. Place the vegetables in a 1
1
/
2
litre bowl with the water.
2. Cover and cook the vegetables on the Vegetable auto program.
3. Stir in the crème fraîche with the cornflour, salt and curry powder.
Add the water from the vegetables. Bring the sauce to the boil at
1000 watts for 1 min.
4. Add the frozen peas.
5. Add the fish to the vegetables and mix together.
6. Pour the sauce over. Cover the bowl and microwave at 600 watts for
5 mins., then allow to stand for 2 minutes.
Fish fillet with vegetables
2 – 3 servings
Vegetable auto program
400 g fish fillets e.g. cod, haddock
1 tsp. salt
1 tbsp. butter
150 g leeks, cut into small pieces
50 g julienne carrots
125 g julienne celery
1 dl water
2 tbsp. chopped parsley
1 tbsp. lemon juice
1 dl crème fraîche
1. Sprinkle the fish with salt and leave to stand while the vegetables are
cooking.
2. Place the butter, leeks, carrots, celery and water into a shallow dish.
3. Cover with a lid or microfilm and cook on the Vegetable auto
program.
4. Check that the vegetables are cooked. Season with salt, parsley,
lemon juice and crème fraîche.
5. Cut the fish into even sized pieces. Lay on the vegetables and cover
with a lid.
6. Microwave on 600 watts for 3 - 4 min., followed by 2 min. standing
time.
7. Check that the fish is thoroughly cooked: it should be opaque and
flake easily.
8. Serve the fish with lemon segments, French bread, rice or jacket
potatoes.