Sharp R-633, Руководство по эксплуатации с кулинарной книгой

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XXXXXXXXXXXXX RECIPES FOR EXPRESS COOK C-3
16
Fish fillet with sauce - Cod fish fillet Provençal
Ingredients
15-20 g
butter
75 g mushrooms cut in slices
1 clove garlic (crushed)
40-50 g spring onion
600 g tinned tomatoes without juice, drain well
1 tsp lemon juice
1 1/
2
tbsp tomato ketchup
1/
2
-1tsp dried basil, salt and pepper
600 g cod fish fillet
Preparation
1. Cook butter, mushrooms, onions and garlic
together in a flan dish for 3-4 mins. on 100 P.
2. Mix tomatoes, lemon juice, ketchup, basil, salt and
pepper.
3. Place fish fillet on the vegetables and cover with
sauce and some vegetables.
4. Cook on EXPRESS COOK C-3 “Fish fillet with
sauce”.
Fish fillet with Leek and Cheese-sauce
Ingredients
40 g
butter
125 g spring onion
1/
2
tsp dried Marjoram
30 g flour
375 ml milk
75 g grated Gruyere, salt, pepper
1 tbsp chopped parsley
600 g fish fillet (e.g. coal fish)
Preparation
1. Put butter, onions and Marjoram in a casserole
and heat for 3-4 mins on 100 P.
2. Stir in the flour and add the milk. Stir to a smooth
sauce.
3. Cook for 3-4 mins on 100 P uncovered.
4. Stir in the cheese, season to taste.
5. Place the fish fillet in a quiche dish and pour the
sauce over it.
6. Cook on EXPRESS COOK C-3 “Fish fillet with
sauce”.
7. After cooking take out the fish and stir the sauce well.
Fish fillet with Piquant sauce
Ingredients
450 g
canned tomatoes, drain
150 g corn
2 tsp chilli sauce
30 g onion, finely chopped
2 tsp red wine vinegar
1/
4
tsp mustard
1 spice thyme
1 spice cayenne pepper
600 g fish fillet (e.g. rosefish)
Preparation
1. Mix ingredients for the sauce.
2. Place fish fillet (e.g. Rosefish fillet) in a quiche dish
and spread the sauce on fish fillet.
3. Cook on EXPRESS COOK C-3 “Fish fillet with
sauce”.
Fish fillet with Curry sauce
Ingredients
30 g
butter
20 g chopped almonds
1-1 1/
2
tbsp curry
25 g flour (wholemeal)
30 g raisins
150 g pineapples (small pieces)
100 ml broth
100 ml pineapple juice
100 g sour cream
75 g peas (frozen), salt, pepper
600 g fish fillet (coal fish)
Preparation
1. Heat butter, almonds and curry covered for 1-2
mins on 100 P.
2. Add the flour and stir very well.
3. Add raisins, pineapple, pineapple juice, broth and
cream, stirring continuously.
4. Cook covered for 2-3 mins. on 100 P and stir after
cooking.
5. Add the peas and stir.
6. Season with salt and pepper.
7. Place the fish in a quiche dish and pour over the
sauce.
8. Cook covered on EXPRESS COOK C-3 “Fish fillet
with sauce”.
NOTES:
1. These indications are for 1.2 kg. If you want to cook less than 1.2 kg you have to adjust (reduce) the
ingredients for the sauce and also the cooking time for the preparation of the sauce, and adjust the quantity
of fish.
2. If you want to make the sauce thicker for cod fillet provençal or fish fillet with piquant sauce, remove the fish
after cooking and stir in some sauce thickening powder (please follow manufacturer’s instructions).
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