Bedienungsanleitung Panasonic NN-CF87LB (Seite 96 von 140) (Englisch)

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Seafood Bake

Sun Dried Tomato Fish Bake

Pesto Baked Cod

ingredients

Serves 4

1 aubergine, cubed

1 red onion, chopped

1 orange pepper, cut into chunks

1 courgette, sliced

30 ml oil

2 lemons

4 x 175 g cod llets

60 ml pesto

250 g cherry tomatoes

Accessory: Enamel shelf

ingredients

Serves 4

500 g frozen mixed seafood

250 ml (½ pt) milk

3 shallots

1 carrot

150 g mushrooms

30 g butter

3 tbsp (45 ml) our

1 tbsp (15 ml) fruity white wine

1 tbsp (15 ml) chopped dill

salt and pepper

30 g grated emmental

Dish: 2 x large Pyrex

bowl,

1 x baking dish

Accessory: Wire shelf

ingredients

Serves 2

60 ml (4 tbsp) natural low fat yoghurt

30 ml (2 tbsp) sun-dried tomato pesto

30 ml (2 tbsp) chopped fresh

parsley or dill

2 x 175 g cod or

haddock llets, skinned

Dish: 1 x Pyrex

bowl

Accessory: Wire shelf, glass tray

1. Preheat oven on Convection 200 °C. Scatter the aubergine on

the enamel shelf and cook on Convection 200 °C for 5 minutes in

the middle shelf position.

2. Add the red onion, pepper, courgette, olive oil and the juice of

1 lemon to the enamel shelf. Season and shake well to coat. Cook

on Convection 200 °C for a further 15 minutes in the middle shelf

position.

3. Meanwhile, slice the remaining lemon thinly. Brush the tops of

each of the cod llets with pesto and arrange the lemon slices on

top.

4. Remove the enamel shelf from the oven, add the tomatoes and

place the cod on top of the vegetables. Cook for a nal 15 minutes

on Convection 200 °C in the lower shelf position until the sh is

cooked through.

1. Defrost the seafood for 6 minutes on Medium Microwave, stirring

several times. Drain and keep the liquid, adding 250 ml milk to it.

2. Chop the shallots, the carrot and the mushrooms and cook this

mixture in a bowl, covered, with 30 g of butter for 4 minutes on

High Microwave.

3. Add 3 tbsp of our, stir and cook again for 1 minute on High

Microwave then add the milk and juice from the seafood. Cook

this sauce for 5-6 minutes on High Microwave, stirring halfway (if

the sauce isn’t thick enough, you can add some sauce thickener

mixed with white wine).

4. Add 1 tbsp wine and the dill. Pour mixture over the seafood in the

baking dish.

5. Sprinkle with grated cheese, place on wire shelf in the middle

shelf position and cook 8 minutes on Combi 4 then 8-10 minutes

on Grill 1.

1. In a Pyrex

bowl mix the yoghurt, pesto and 1 tbsp of parsley or

dill and season well.

2. Add the sh llets and coat with the yoghurt sauce.

3. Place sh llets on wire shelf in middle shelf position, with glass

tray on the base of the oven and cook on Combi 1 for 12-15

minutes.

4. Sprinkle the remaining parsley or dill over the sh and serve with

salad and crusty bread.

Thai Trout

ingredients

Serves 2

2 trout llets, approx 140 g each

2 cloves of garlic, nely chopped

1-2 small red chilli, nely chopped

1 lime, zest and juice

4 spring onions, nely chopped

2 tbsp light soy sauce

Dish: 1 x shallow Pyrex

dish

1. Place sh llets into a shallow dish, sprinkle the remaining

ingredients on the top of the sh.

2. Cover and place dish on base of the oven and cook on Medium

Microwave for 4-5 minutes, or until the sh is cooked through.

Serve with rice.

Fish

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