Bedienungsanleitung Panasonic NN-GD37HS (Seite 50 von 57) (Englisch)

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Fish

Arranging

Thin llets of sh 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

lm or lid.

Liquid

Fresh sh should always be sprinkled with

30 ml (2 tbsp) of water, lemon juice or white

wine.

When cooking frozen sh, add liquid as

above for even cooking. Do not sprinkle salt

onto sh before cooking as this may make

the sh dry.

Noise

During cooking, popping sounds may be

heard. This is due to moisture trapped

between the esh, particularly with oily sh

such as salmon and mackerel.

This can be minimised when cooking the

sh if the skin and esh is pierced several

times with a cocktail stick.

1. Melt the butter in the casserole dish on 1000 W for

30 seconds, or until melted.

2. Stir in the garlic and onion and cook covered on 1000 W for 2

minutes.

3. Stir in the our, curry powder, lemon rind and juice and sh stock.

4. Cover and cook on 1000 W for 2-3 minutes, stirring halfway

through the cooking time.

5. Stir in the remaining ingredients except the coconut, cover and

cook on 1000 W for 4-5 minutes, or until sh akes, stirring

occasionally.

6. Break up the coconut with a fork, then stir into the curry.

1. Arrange sh in a shallow dish. Add lemon juice, cover and cook on

1000 W for 3 minutes, or until it akes easily.

2. Place onion and oil in a bowl. Cover and cook on 1000 W for 2

minutes, or until the onion is soft.

3. Melt the butter on 1000 W for 30 seconds. Stir in the our and

mustard and cook for a further 20 seconds.

4. Add milk and seasoning, gradually stirring to a smooth paste.

Cook on 1000 W for 5-6 minutes, 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.

5. Flake the sh 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.

6. Cook on 440 W for 8-10 minutes, or until the mixture has been

completely reheated.

7. Use grill 1 and cook for a further 3-6 minutes, or until brown.

ingredients

Serves 2

25 g (1 oz) butter

1 garlic clove, crushed

1 small onion, finely chopped

15 ml (1 tbsp) plain flour

15 ml (1 tbsp) curry powder

grated rind and juice of ½

lemon

300 ml (½ pt) hot fish stock

25 g (1 oz) sultanas

10 ml (2 tsp) tomato puree

30 ml (2 tbsp) sweet chutney

450 g (1 lb) haddock, skinned

and chopped

salt and pepper

75 g (3 oz) creamed coconut

Dish: Casserole dish

(1.5 litre (3 pt)

ingredients

Serves 4

450 g (1 lb) smoked haddock

30 ml (2 tbsp) lemon juice

1 large onion, sliced

15 ml (1 tbsp) oil

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 (1 lb 5 oz) cooked

jacket potatoes, sliced

50 g (2 oz) wholemeal

breadcrumbs

Dish: large Casserole dish

Fish Curry

Family Fish Pie

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