81
Fish
Salmon and
fi
lo parcels
approx 20 min
ingredients
Combine salmon and prawns. Sprinkle with lemon juice and sea-
son to taste. Pre-heat on OVEN 190°C. Cut the
fi
lo pastry into 16
squares measuring 18cm. Brush 2 squares with the melted butter,
covering the remaining squares with a damp tea towel. Place
¼
of the salmon & prawn mixture in the middle of one buttered
fi
lo
square. Fold 2 sides of the
fi
lo to form a rectangle. Fold the open
ends over the
fi
lling. Place this parcel on the second buttered
square and draw up the edges and seal the parcel. Repeat steps
4-7 three more times, to make 4 parcels. Place parcels on greased
enamel shelf and brush them with melted butter. Place enamel
shelf on the lower shelf position in the oven. Cook on OVEN 190°C
for 15-20 mins until crisp and golden.
SERVES 4
250
g
tail end of salmon,
boned, skinned,
and cut into bite-sized pieces.
125
g
cooked peeled prawns
juice of ½ lemon
salt & black pepper
125
g
fi
lo pastry
50
g
butter, melted
Moules marinière
approx 14 min
ingredients
Wash the mussels under plenty of cold, running water. Discard
any open ones that won’t close when lightly squeezed. Pull out the
tough,
fi
brous beards protuding from between the tightly closed
shells and then knock off any barnacles with a large knife. Give the
mussels another quick rinse to remove any little pieces of shell.
Place the garlic, shallots, butter and bouquet garni, in a bowl big
enough to take all the mussels - it should only be half full and cook
on HIGH power for 3 mins. Add the mussels and wine, cover and
steam them open in their own juices on HIGH power for 5-10 mins.
Give the bowl a good shake every now and then, until the shells
are open. Remove the bouquet garni, add the cream and chopped
parsely and cook on HIGH power for 1 min.
SERVES 4
1.75
kg
mussels,
1 garlic clove,
fi
nely chopped,
2 shallots,
fi
nely chopped,
15
g
butter,
a bouquet garni of parsley,
thyme and bay leaves,
100 ml dry white wine
120 ml double cream,
handful of parsley leaves,
coarsley chopped,
crusty bread, to serve
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2017/2/17 15:02:49
