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English
Fish Roll
Serves : 4-6
Ingredients:
170
g
can crabmeat, drained
2 large egg whites
60 ml cream
salt and pepper
7 to 8 spinach leaves, stalks
removed
5 small, skinned and boned
snapper fillets
200
g
sliced smoked salmon
Sauce:
15
g
butter
15
g
flour
125 ml chicken stock
125 ml cream
15
g
pink peppercorns, crushed
pinch salt
Method:
Place crabmeat into a bowl. Set
aside. Beat egg whites until stiff
peaks form. Beat cream in a
separate bowl until thick. Add egg
whites, cream, salt and pepper to
crabmeat. Mix lightly. Set aside.
Place spinach in a covered bowl and
cook on 1000 W for 1 to 2 minutes.
Remove and drain. Lay a large sheet
of plastic wrap on a flat surface.
Lay fillets on wrap so they form a
rectangle. Place spinach evenly
on top of fish and then spoon crab
mixture over. Place smoked salmon
on top of crab mixture and roll on
a plate and cook on 600 W for 6 to
8 minutes. Stand for 15 minutes.
Remove wrap and slice.
Sauce:
Melt butter in a 500 ml jug on
1000 W for 30 seconds. Add
flour, stir well. Add stock stirring
continuously. Cook on 1000 W
for 2 to 3 minutes, stirring halfway
through cooking. Add cream,
peppercorns and salt. Stir well.
Pour sauce over fish roll and serve
with prawns and lemon wedges.
European Recipes
Whole Stuffed Fish
Serves : 2-4
Ingredients:
500
g
whole fish, cleaned and
scaled (Bream or Snapper)
30
g
melted butter
Stuffing:
250
g
fresh breadcrumbs
4 spring onions, sliced
5
g
dried basil
juice of
1
/
2
lemon
30
g
chopped parsley
freshly ground black pepper
Method:
Brush fish cavity with melted
butter. Combine remaining butter
with remaining ingredients to
make stuffing. Stuff fish cavity with
mixture and secure opening with
wooden toothpicks.
Place fish in a shallow dish.
Cover and cook on 600 W for 7
to 9 minutes. Stand covered for 5
minutes before serving.
Smoked Haddock
Serves : 2-4
Ingredients:
2 medium sized smoked haddock
fillets (approx. 500
g
)
15
g
butter, melted
45 ml water or milk
freshly ground black pepper
Method:
Place all ingredients in a 3-litre
casserole dish. Cover and cook on
600 W for 8 to 10 minutes, or until
cooked and fish flakes when tested
with a fork.
Fish Roll
Scalloped Potatoes
Serves : 6-8
Ingredients:
1
kg
old potatoes, peeled and
thinly sliced
30 ml water
300 ml sour cream
60 ml milk
salt and pepper
paprika
15
g
snipped chives
Method:
Place potatoes and water in a
3-litre casserole dish. Cover and
cook on 1000 W for 12 to 14
minutes. Drain. In a small bowl
mix together sour cream, milk, salt
and pepper. Pour over potatoes.
Sprinkle with paprika and chives.
Cook on 1000 W for 5 to 6 minutes,
until thoroughly heated. Serve hot.
Seafood Marinara
Serves : 4
Ingredients:
250
g
scallops
250
g
prawns, shelled and
deveined
1 squid (approx. 275
g
)
cleaned and sliced
30
g
butter
1 clove garlic, crushed
2 tomatoes, peeled and
chopped
15
g
tomato paste
30 ml water
5
g
basil
pepper
chopped parsley
Method:
Place cleaned seafood into a
2-litre casserole dish. Set aside.
Place butter and garlic in a 1-litre
casserole dish and cook on 1000 W
for 1 minute. Add remaining
ingredients to dish, except seafood,
and cook on 1000 W for 5 minutes.
Purée tomato mixture in a blender
or food processor and pour over
seafood. Cook on 800 W for 7 to
9 minutes. Stand for 5 minutes.
Serve with salad or pasta.