44
45
Arranging
Thin fillets of fish i.e. plaice, should be rolled
up prior to cooking to avoid overcooking on
the thinner outside edge and tail .
Fish steaks should be arranged in a circle,
thicker part to the outside . Cover with cling
film or lid.
Liquid
Fresh fish should always be sprinkled with
30ml (2tbsp) of water, lemon juice or white
wine .
When cooking Frozen fish, add liquid as
above for even cooking .
Do not sprinkle salt onto fish before cooking
as this may make the fish dry.
Noise
During cooking, popping sounds may be
heard . This is due to moisture trapped
between the flesh, particularly with oily fish
such as salmon and mackerel . This can be
minimised when cooking the fish if the skin
and flesh is pierced several times with a
cocktail stick .
Fish Curry
Melt the butter in the casserole dish on HIGH power for 20-30 secs .
or until melted . Stir in the garlic and onion and cook covered on HIGH
power for 3 mins. 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 . Stir in the remaining ingredients
except the coconut, cover and cook on HIGH power for 4-5 mins . or
until fish flakes, stirring occasionally. Break up the coconut with a fork,
then stir into the curry .
Family Fish Pie
Arrange fish in a shallow dish. Add lemon juice, cover and cook on
HIGH power for 3-4 mins. or until it flakes easily. Place onion and
oil in a bowl . Cover and cook on HIGH power for 3 mins . or until the
onion is soft . Melt the butter on HIGH power for 20-30 secs . Stir in
the flour and mustard and cook for a further 20 secs. Add milk and
seasoning, gradually stirring to a smooth paste . Cook on HIGH power
for 9-10 mins . or until the sauce is thick and bubbling . Stir twice during
cooking . Add 75 g (3oz) of grated cheese to the sauce and stir well .
Flake the fish and arrange in the serving dish. Add onions and place
the sliced potatoes on top . Pour over the cheese sauce . Sprinkle with
breadcrumbs and remaining cheese . Cook on LOW power for 8-10
mins . or until the mixture has been completely reheated .
ingredients
SERVES 2
25g (1 oz) butter
1 clove garlic, crushed
1 small onion, finely chopped
15ml (1tbsp) plain flour
15ml (1tbsp) curry powder
grated rind and juice of
½ lemon
300ml (½pt) hot fish stock
25g (1oz) sultanas
10ml (2tsp) tomato puree
30ml (2tbsp) sweet chutney
450g (1lb) haddock, skinned
and chopped
salt and pepper
75g (3oz) creamed coconut
Dish: casserole dish
(1.5 litre (3pt)
ingredients
SERVES 4
450g (1lb) smoked haddock
30ml (2tbsp) lemon juice
15ml (1tbsp) oil
1 large onion, sliced
600g (1lb 5oz) cooked jacket
potatoes,sliced
40g (1½oz) butter
40g (1½oz) flour
3ml (½tsp) mustard
600ml (1pt) milk
salt and pepper
100g (4oz) Red Leicester
cheese
75g (3oz) wholemeal
breadcrumbs
Dish: large casserole
Fish