53
I
ngredients
450
g
(1 lb) smoked
haddock
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) oil
1 large onion, sliced
40
g
(1½ oz) butter
40
g
(1½ oz) flour
3 ml (½ tsp) mustard
600 ml (1 pt) milk
salt and pepper
100
g
(4 oz) Red
Leicester cheese
600
g
(1¼ lb) cooked
jacket potatoes, sliced
(see page 28 or 40)
75
g
(3 oz) wholemeal
breadcrumbs
I
ngredients
100
g
(4 oz) broccoli
100
g
(4 oz) cauliflower
1 medium red pepper,
diced
198
g
(7 oz) can salmon,
drained
25
g
(1 oz) butter
30 ml (2 tbsp) plain flour
300 ml (½ pt) milk
50
g
(2 oz) grated tasty
cheese
150 ml (¼ pt) cream
(optional)
salt and pepper to taste
15
g
( oz) butter
75
g
(3 oz) fresh white
breadcrumbs
15 ml (1 tbsp) chopped
fresh parsley
pinch paprika
I
ngredients
450
g
(1 lb) smoked
haddock cut into
4 portions
300 ml (½ pt) milk
knob of butter
Poached Smoked Haddock
Dish: casserole dish
1.
Place haddock in single layer in casserole dish and cover
with milk and butter. Cover, place on base of oven, and cook
on
1000 W
for 5-6 mins. Serve on its own or with
poached eggs on top.
Family Fish Pie
Dish: shallow dish
1.
Arrange fish in a shallow dish. Add lemon juice, cover, place
on base of oven and cook on
1000 W
for 3 mins. or until
it flakes easily.
2.
Place oil and onion in a bowl and cover. Place on base of
oven and cook on
1000 W
for 3 mins. or until the onion
is soft.
3.
Melt the butter on
1000 W
for 20 secs. Stir in the flour
and mustard and cook for a further 15 secs. Add milk and
seasoning, gradually stirring to a smooth paste. Cook on
1000 W
for 5 mins. or until the sauce is thick and
bubbling. Stir twice during cooking. Add 75
g
(3 oz) of grated
cheese to the sauce and stir well.
4.
Flake the fish and arrange in the serving dish. Add onions
and place the sliced potatoes on top.
5.
Pour over the cheese sauce. Sprinkle with breadcrumbs and
remaining cheese.
6.
Place on base of oven and cook on
600 W
for 8-10 mins.
or until the mixture has been completely reheated.
Serves 4
Salmon and Vegetable Mornay
Dish: 20 x 25 cm (8” x 10”) dish
1.
Break broccoli and cauliflower into florets, add red pepper
and 2 tbsp (30 ml) water. Cover, place on base of oven and
cook on
1000 W
for 5 mins. or until soft. Drain.
2.
Flake salmon and mix with vegetables.
3.
Melt butter in a jug on
1000 W
for approx. 20-30 secs.
Stir in flour then milk. Cook on
1000 W
for 2 mins. or
until mixture boils and thickens; stir halfway. Stir in cheese,
cream and seasoning. Pour cheese sauce over vegetables
and salmon.
4.
Melt extra butter in a small bowl on
1000 W
for approx.
15-20 secs. Stir in breadcrumbs, parsley and paprika.
Sprinkle over vegetable mixture.
5.
Cook on
600 W
for 7-8 mins. or until piping hot.
Serves 4
Serves 4
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