Bedienungsanleitung Panasonic NN-DF386B (Seite 82 von 98) (Englisch)

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Fish

ingredients Coconut ﬁ sh curry

approx 28 min

SERVES 4 - 5

1 onion,

1 red pepper,

200 ml coconut milk,

1 tomato,

1 tbsp curry paste,

juice of ½ lemon,

600

coley or pollock,

salt and pepper.

Dish: 1 Pyrex® dish

(22 cm diameter)

Sweat the chopped onion with the cubed pepper in the dish, covered,

for 4-5 mins on HIGH power. Add the coconut milk, the peeled and

chopped tomato, the curry paste and lemon juice; Cook on HIGH

power for 3 mins. before adding the ﬁ sh cut into cubes. Cover and

cook on HIGH power for 6 -7 mins, stirring halfway through cooking

time. Season to taste before serving. If you use 4 frozen ﬁ sh ﬁ llets,

cook approx. 13 mins. on HIGH power, turning halfway through cook-

ing time.

ingredients

Seafood bake

approx 25 min

SERVES 4

500

frozen mixed seafood,

3 shallots,

1 carrot,

150

mushrooms,

butter,

3 tbsp ﬂ our,

250 ml milk,

1 tbsp fruity white wine,

1 tbsp chopped dill,

salt and pepper.

grated emmental,

Dish: 1 bowl + 1 small

shallow dish

(24 cm diameter)

Defrost the seafood for approx. 6 min on MEDIUM power, stirring sev-

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

the shallots, the carrot and the mushrooms and cook this mixture in

a bowl, covered, with 30

of butter for 4 mins on HIGH power. Add

3 tbsp of ﬂ our, stir and cook again for 1 min on HIGH power then add

the milk and juice from the seafood. Cook this sauce for 5-6 min on

HIGH power, stirring halfway (if the sauce isn’t thick enough, you can

add some sauce thickener mixed with white wine). Add 1 tbsp wine

and the dill, check the seasoning once you’ve added the seafood.

Pour into the baking dish. Sprinkle with grated cheese, place on wire

rack and cook 6 mins. on COMBINATION Grill 1 + MEDIUM power

then 4-5 mins. on Grill 1.

ingredients

Tilapia

with

saffron

approx 20 min

SERVES 4

2 shallots,

1 red pepper,

2 tbsp olive oil,

juice of ½ lemon,

½ glass of white wine,

600

Tilapia or Nile Perch ﬁ llets,

a few threads of saffron.

100 ml single cream,

Dish: 1 Pyrex® dish

(27 cm diameter) + 1 bowl

Cook the chopped shallots and pepper in a bowl with olive oil,

covered, on HIGH power for 4 mins. Spread out a bed of pepper and

shallots in the dish and place the 4 ﬁ llets on this, then pour over the

lemon juice and white wine. Cover with cling ﬁ lm and cook for 8 to

10 mins on MEDIUM power, (if you use frozen ﬁ llets, cook for 11-12

mins on HIGH power). Remove the ﬁ sh pieces and set aside. Add the

saffron and cream to the dish and reduce by cooking, uncovered, for

3-4 mins on HIGH power. Check the seasoning before returning the

ﬁ sh to the sauce and serving with rice or baked fennel.

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