Bedienungsanleitung Sharp R-960N (Seite 28 von 77) (Englisch)

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Fish fillet with sauce - Cod fish fillet Provençal

Ingredients

20 g butter

100 g mushrooms cut in slices

1 clove garlic (crushed)

50 g spring onion

1 tin (825 g) tinned tomatoes without juice, drain well

1 tsp lemon juice

2 tbsp tomato ketchup

/2-1tsp dried basil, salt and pepper

800 g cod fish fillet

Preparation

1. Cook butter, mushrooms, onions and garlic

together in a flan dish for 3-4 minutes on 100P.

2. Mix tomatoes, lemon juice, ketchup, basil, salt and

pepper.

3. Place fish fillet on the vegetables and cover with

sauce and some vegetables. Cover with microwave

plastic wrap.

4. Cook on SENSOR COOK No. 5 “Fish fillets with

sauce”.

Fishfillet with Leek and Cheese-sauce

Ingredients

50 g butter

175 g spring onion

/2 tsp dried Marjoram

40 g flour

500 ml milk

100 g grated Gruyere, salt, pepper

1 tbsp chopped parsley

800 g fish fillet (e.g. coal fish)

Preparation

1. Put butter, onions and Marjoram in a casserole and

heat for 3-4 minutes on 100P.

2. Stir in the flour and add the milk. Stir to a smooth

sauce.

3. Cook for 3-4 minutes on 100P uncovered.

4. Stir in the cheese, season to taste.

5. Place the fish fillet in a quiche dish and pour the

sauce over it. Cover with microwave plastic wrap.

6. Cook on SENSOR COOK No. 5 “Fish fillets with

sauce”.

7. After cooking take out the fish and stir the sauce well.

Fish fillet with Piquant sauce

Ingredients

1 tin (825 g) canned tomatoes, drain

1 tin (280 g) corn

2-3 tsp chilli sauce

40 g onion, finely chopped

3 tsp red wine vinegar

/4 tsp mustard

1 spice thyme

1 spice cayenne pepper

800 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. Cover with

microwave plastic wrap.

3. Cook on SENSOR COOK No. 5 “Fish fillets with

sauce”.

Fishfillet with Curry sauce

Ingredients

40 g butter

30 g chopped almonds

1-2 tbsp curry powder

30 g flour (wholemeal)

40 g raisins

200 g pineapple (small pieces)

125 ml broth

125 ml pineapple juice

150 g sour cream

100 g peas (frozen), salt, pepper

800 g fish fillet (coal fish)

Preparation

1. Heat butter, almonds and curry covered for 1-2

minutes on 100P.

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 minutes. on 100P 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. Cover with microwave plastic wrap.

8. Cook on SENSOR COOK No. 5 “Fish fillets with

sauce”.

NOTES:

1. These indications are for 1.6 kg. If you want to cook less than 1.6 kg you have to adjust (reduce) the

ingredients for the sauce and also the cooking time for the preparation of the sauce.

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).

RECIPES FOR SENSOR COOK NO. 5

“FISH FILLETS WITH SAUCE”

R-960N_01-47.indd 27

4/28/08 4:40:09 PM

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